🔹❓What are the #aromas of wine❓🔹
The primary, secondary and tertiary sequences are based on the origin of the odorous molecules during the grape-wine transformation process. The easy perception of precise smells during the tasting of these grapes and their wines, have led the first scholars to talk about primary, secondary and tertiary aromas, meaning primary for the #grapes, secondary those produced during the #alcoholicfermentation and tertiary those deriving from the #aging of wine. 🔸However, this classification was erroneously generalized with time.
1️⃣When we talk about #primary aromas you should specify with direct primaries (Moscato, Gewurztraminer, aromatic Malvasie) or indirect primary (Sauvignon blanc, Chardonnay and Pinot noir) depending on the type of grape.
2️⃣With the #secondary we must speak essentially of foreign and higher alcohols of fermentative origin and the balance between these is very important because it greatly influences the olfactory quality of young wine and in particular that of white wines obtained from non-aromatic grapes, but everything is also influenced by other very many variables that contribute during fermentation (turbidity of the medium, availability of nitrogenous nutrients, pH, medium oxygen level and fermentation temperature)
3️⃣Finally, #tertiary aromas are often associated with the elegance and olfactory finesse of aged wine, and in part this is true, however, in order for the conditions for such sensorial evolution to occur, it is necessary that the wine be well supplied with varietal aromatic precursors and that the process of odorous amplification and harmonization takes place very slowly and without any kind of deviation. All this is regulated by the oxidation kinetics which is essentially regulated by the ability of the wine to resist the oxidation process that is involved in the refining phases.