Secondary Aromas And Flavors Flashcards
1
Q
Secondary Aroma and Flavor Definition
A
SECONDARY
These aromas and flavours come from post-fermentation winemaking processes such as oak aging or malolactic fermentation
2
Q
Oak Notes Cluster
A
Vanilla, Cloves, Nutmeg, Coconut, Butterscotch, Toast, Cedar, Charred wood, Smoke, Chocolate, Coffee, Resinous.
3
Q
Yeast (Lees, Autolysis)
Notes Cluster
A
Biscuit, Bread, Toast, Pastry, Brioche, Bread dough, Cheese.
4
Q
Malolactic Fermentation
A
MALOLACTIC FERMENTATION
Butter, Cheese, Cream.
5
Q
Secondary Aromas and Flavours Key Question
A
Are the flavors from yeast, MLF, or oak?
