Lexicon For Describing Aroma & Flavour

Question 1

Where are Primary Aromas and Flavours Derived From?

Answer 1

Primary Aromas and Flavours comes from the grape and alcoholic fermentation

Question 2

Where are Secondary Aromas and Flavours Derived From?

Answer 2

Secondary Aromas and Flavours are derived from post fermentation winemaking
Lees/autolysis = bread aroma
Malolactic Fermentation (MLF) = butter
Oak = vanilla and coconut
Oxidation =  walnut, toffee, coffee

Question 3

Where are Tertiary Aromas and Flavours Derived From?

Give typical white and reds tertiary aromas.

Answer 3

Tertiary Aromas and Flavours are derived from maturation, ageing.
White - honey and nutty
Red - leather

Question 4

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Dried / Cooked Fruit’

Answer 4

Fig, Prune, Raisin, Sultana, Kirsch, Jamminess,

Baked/Stewed Fruits, Preserved Fruits

Question 5

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Herbaceous’

Answer 5

Green Bell Pepper (capsicum), Grass, Tomato Leaf, Asparagus, Blackcurrant Leaf

Question 6

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Herbal’

Answer 6

Eucalyptus, Mint, Medicinal, Lavender, Fennel, Dill