|
|
| back to Glossary Index |
 |
|
|
|
|
Secondary aromas most often appear in wines that have been aged. These characteristics are typically earthy and animalistic.
|
|
|
|
Secondary Aromas term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| In reference to wine making, a "secondary fermentor" is a vessel that is used for secondary fermentation. |
|
|
|
|
|
|
|
| In reference to wine making, "secondary fermentation" is a fermentation process occurring after primary fermentation. Following primary fermentation, the wine is racked to a ... |
|
|
|
|
|
|
|
| Term used to describe the smell of a young wine. More specifically, it refers to the distinct aroma of the grape variety. Aroma that is evident from the processing and/or ageing ... |
|
|
|
|
|
|
|
| A sauce that is derived from a mother sauce and has flavorings and seasonings added to create a new sauce. Also referred to as a "small sauce." |
|
|
|
|
|
|
|
| Primary aromas appear in young wines and are often directly related to the grape varietal. The aromas are often fruit related and may simply be described as "fruity". |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
