Secondary Aromas & Flavours

Question 1

What are the descriptors for the Yeast cluster (lees, autolysis, flor)?

Answer 1

biscuit, bread, toast, pastry, brioche, bread dough, cheese, yoghurt

Question 2

What are the descriptors for the MLF cluster?

Answer 2

butter, cheese, cream, yoghurt

Question 3

What are the descriptors for the Oak cluster?

Answer 3

vanilla, cloves, nutmeg, coconut, butterscotch, toast, cedar, charred wood, smoke, chocolate, coffee, resinous