I believe that the primary aromas are produced from the grape after the alcoholic fermentation. The grape juice practically has no primary aromas , as we perceive later them in the wine ie. floral, red berries, etc.
It confuses me too ☺️ I have a question regarding aroma in wine. Some speak of primary, secondary,tertiary aroma’s. My doubt is,: if the aroma’s appear after the fermentation which then is secondary, where do I place the primary? Because for my understanding, you will only detect them after a fermentation, please help thank you very much.🤗
Primary aromas are those created from the grape and the fermentation of the grape must. Secondary aromas are those created by the winemaker. For example: aging on lees, managing the malolactic conversion, and aging in wood or other containers that provide aromas. Tertiary aromas are those created by time by aging good wine. WSET sustains this version. However, there are different views, that affirm that the primary aromas only come from the grapes. When I smell the aromas of grape juice, I tend to agree with the WSET version
☺️ I have a question regarding aroma in wine. Some speak of primary, secondary,tertiary aroma’s. My doubt is,: if the aroma’s appear after the fermentation which then is secondary, where do I place the primary? Because for my understanding, you will only detect them after a fermentation, please help thank you very much.🤗
The primary aromas come from the grapes them self or through fermentation. The secondary aromas come post fermentation that means after they have been stored in oaks to mature . Tatiary these are aromas that come from oxidation which happens after the wines have been stored in the oaks for a long time so simpler terms aromas caused by the action of oxygens.hope this helps .
Thanks for great video!
Thanks for the lesson... Always learning
Awesome description!! Thanks!!
Now i know. Thanks for this. This is really a big help for me. My wine is taste good but something wrong with the aroma.
Wonderful lesson!
Thanks sir I want to khow about port wine and sherry wines plz can u make videos on thise wines..
I believe that the primary aromas are produced from the grape after the alcoholic fermentation. The grape juice practically has no primary aromas , as we perceive later them in the wine ie. floral, red berries, etc.
It confuses me too ☺️ I have a question regarding aroma in wine. Some speak of primary, secondary,tertiary aroma’s. My doubt is,: if the aroma’s appear after the fermentation which then is secondary, where do I place the primary? Because for my understanding, you will only detect them after a fermentation, please help thank you very much.🤗
Primary aromas are those created from the grape and the fermentation of the grape must. Secondary aromas are those created by the winemaker. For example: aging on lees, managing the malolactic conversion, and aging in wood or other containers that provide aromas. Tertiary aromas are those created by time by aging good wine. WSET sustains this version. However, there are different views, that affirm that the primary aromas only come from the grapes. When I smell the aromas of grape juice, I tend to agree with the WSET version
Thank u
Sir for its really difficult to identify all types of Aroma what I have to do for developing ?
Can we find that poster behind you somewhere online?
Hi Wesley , you can get it from Bouchard Ainé et Fils. Probably online. 😃
Intovino thanks, I will look into that. Keep up the good vids!
☺️ I have a question regarding aroma in wine. Some speak of primary, secondary,tertiary aroma’s. My doubt is,: if the aroma’s appear after the fermentation which then is secondary, where do I place the primary? Because for my understanding, you will only detect them after a fermentation, please help thank you very much.🤗
The primary aromas come from the grapes them self or through fermentation.
The secondary aromas come post fermentation that means after they have been stored in oaks to mature .
Tatiary these are aromas that come from oxidation which happens after the wines have been stored in the oaks for a long time so simpler terms aromas caused by the action of oxygens.hope this helps .
helpful, thanks
Hello i'm French cook in Korea
Thesedays..i'm interested in wine,food pairing
What kind of food and good wine pair are you? 😄
Hi what's the fastest way to learn wines for a job?
Hands on experience in a tasting room helped me! Talking to customers all day reinforces what you learn and sometimes they teach you new things too!