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
e.g. Lees, Autolysis, Malolactic Fermentation (MLF), Oak etc

Question 3

Where are Tertiary Aromas and Flavours Derived From?

Answer 3

Tertiary Aromas and Flavours are derived from maturation, ageing

Question 4

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Floral’

Answer 4

Acacia, Honeysuckle, Chamomile, Elderflower, Geranium, Blossom, Rose, Violet

Question 5

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Green Fruit’

Answer 5

Apple, Gooseberry, Pear, Pear Drop, Quince, Grape

Question 6

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Citrus Fruit’

Answer 6

Grapefruit, Lemon, Lime (juice or zest), Orange peel, lemon peel

Question 7

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Stone Fruit’

Answer 7

Peach, Apricot, Nectarine

Question 8

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Tropical Fruit’

Answer 8

Banana, Lychee, Mango, Melon, Passion Fruit, Pineapple

Question 9

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Red Fruit’

Answer 9

Red currant, Cranberry, Raspberry, Strawberry, Red Cherry, Red Plum

Question 10

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Black Fruit’

Answer 10

Blackcurrant, Blackberry, Bramble, Blueberry, Black Cherry, Black Plum

Question 11

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Dried / Cooked Fruit’

Answer 11

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

Baked/Stewed Fruits, Preserved Fruits

Question 12

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Herbaceous’

Answer 12

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

Question 13

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Herbal’

Answer 13

Eucalyptus, Mint, Medicinal, Lavender, Fennel, Dill

Question 14

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Other’

Answer 14

Flint, Wet Stones, Wet Wool

Question 15

Secondary Flavours and Aromas

List Descriptors for the Cluster ‘Yeast (lees, autolysis)’

Answer 15

Biscuit, Bread, Toast, Pastry, Brioche, Bread Dough, Cheese

Question 16

Secondary Flavours and Aromas

List Descriptors for the Cluster ‘Malolactic Fermentation (MLF)’

Answer 16

Butter, Cheese, Cream

Question 17

Secondary Flavours and Aromas

List Descriptors for the Cluster ‘Oak’

Answer 17

Vanilla, Cloves, Nutmeg, Coconut, Butterscotch, Toast, Cedar

Charred Wood, Smoke, Chocolate, Coffee, Resinous

Question 18

Tertiary Flavours and Aromas

List Descriptors for the Cluster ‘Deliberate Oxidation’

Answer 18

Almond, Marzipan, Hazelnut, Walnut, Chocolate, Coffee, Toffee, Caramel

Question 19

Tertiary Flavours and Aromas

List Descriptors for the Cluster ‘Fruit Development (White)’

Answer 19

Dried Apricot, Marmalade, Dried Apple, Dried Banana, etc.

Question 20

Tertiary Flavours and Aromas

List Descriptors for the Cluster ‘Fruit Development (Red)’

Answer 20

Fig, Prune, Tar, Dried Blackberry, Dried Cranberry, etc.

Cooked Blackberry, Cooked Red Plum etc.

Question 21

Tertiary Flavours and Aromas

List Descriptors for the Cluster ‘Bottle Age (White)’

Answer 21

Petrol, Kerosene, Cinnamon, Ginger, Nutmeg, Toast, Nutty

Mushroom, Hay, Honey

Question 22

Tertiary Flavours and Aromas

List Descriptors for the Cluster ‘Bottle Age (Red)’

Answer 22

Leather, Forest Floor, Earth, Mushroom, Game, Tobacco, Vegetal, Wet Leaves, Savoury, Meaty, Farmyard