What you need to know about wine aromas: the 3 types of aromas 

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

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!

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 .

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!