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
Cedar, Cloves, Coconut, Coffee, Chocolate, Charred Wood, Smoke, Butterscotch, Toast, Nutmeg, Vanilla, Resinous
3
Q
Yeast (Lees, Autolysis)
Notes Cluster
A
Biscuit, Bread, Brioche, Toast,
Bread dough, Cheese.
4
Q
Malolactic Fermentation Notes Cluster
A
Butter, Cream, Cheese
5
Q
Secondary Aromas and Flavours Key Question
A
Are the flavors from yeast, MLF, or oak?
