Grape & ripeness
Growing conditions shape aromatic potential.
Personal workspaceTasting
Aromas
66 references
Citrus
Lemon
CitrusLime
CitrusGrapefruit
CitrusOrange peel
Orchard fruitApple
Orchard fruitPear
Stone fruitPeach
Stone fruitApricot
Tropical fruitBanana
Tropical fruitLychee
Tropical fruitPassion fruit
Tropical fruitPineapple
Red fruitStrawberry
Red fruitRaspberry
Red fruitCherry
Black fruitBlackcurrant
Black fruitBlackberry
Black fruitPlum
FloralRose
FloralViolet
FloralOrange blossom
HerbalGreen pepper
HerbalHerbs
SpiceBlack pepper
SpiceClove
Oak & cellarVanilla
Oak & cellarToast
Oak & cellarButter
Oak & cellarBrioche
DevelopmentHoney
DevelopmentDried fruit
DevelopmentMushroom
DevelopmentLeather
DevelopmentPetrol-like
SpiceWhite pepper
Tropical fruitMelon
Tropical fruitFresh grape / Muscat-like
Orchard fruitQuince
Red fruitRedcurrant
Black fruitBlueberry
NuttyAlmond kernel
DevelopmentPrune
NuttyWalnut
FloralAcacia blossom
HerbalBlackcurrant bud / boxwood
HerbalCut hay
HerbalThyme
Oak & cellarCedar
SpiceLiquorice
Oak & cellarLees / yeast
DevelopmentTruffle
SpiceCinnamon
SpiceSaffron
NuttyToasted almond
NuttyToasted hazelnut
Oak & cellarCaramel
Oak & cellarCoffee
Oak & cellarCocoa / chocolate
Oak & cellarSmoke-like
HerbalTomato leaf
HerbalOregano
HerbalBlack tea
HerbalMint & eucalyptus
Oak & cellarCoconut
Oak & cellarDill
DevelopmentForest floor
Aroma development
Fermentation
Yeast activity can create aromas and release precursors.
Cellar choices
Malolactic conversion, lees and oak can affect the profile.
Development
Maturation changes fruit and other aromatic impressions.
Primary, secondary and tertiary aromas
References group these categories differently, particularly fermentation-derived fruit. We name the possible process so the explanation stays clear. Several causes may contribute to one sensory impression.