Secondary aromas: from fermentation, not the grape

The standard

The fermentation-borne origin assigns an aroma to its formation: to fermentation, and not to the fruit or to later ageing.

Criteria

• The compound is not detectable in the unfermented grape
• It arises through the metabolism of yeast
• Its expression depends on yeast strain and fermentation temperature
• It is separated in time from the ageing aromas of the bottle

Distinction

Secondary aromas ≠ primary aromas: primary aromas come from the grape, secondary aromas only from fermentation. Secondary aromas ≠ ageing aromas: ageing aromas arise later through maturation, whereas the fermentation-borne origin points solely to the fermentation process.