Ageing Aromas: Transformation, Not Addition

The standard

A distinguishable ageing bouquet can be told apart from the original fruit aromatics because it carries different compound classes than the grape variety itself produces.

Criteria

• The aromas arise from existing molecules, not from new raw material
• Their formation depends on oxygen ingress, temperature and time
• They overlay the primary fruit aromatics without fully replacing them
• Their expression is not reversible once the underlying compounds have transformed

Distinction

Ageing aromas ≠ Reductive Bottle Ageing: Shielding, Not Refusal: reductive bottle ageing describes the exclusion of oxygen as a pathway, a distinguishable ageing bouquet describes the result of the transformation itself. Ageing aromas ≠ a wine fault: their compound classes differ from the unwanted notes of uncontrolled reduction.