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Secondary aromas most often appear in wines that have been aged. These characteristics are typically earthy and animalistic.
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Secondary Aromas term - Related Content |
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| In reference to wine making, a "secondary fermentor" is a vessel that is used for secondary fermentation. |
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| In reference to wine making, "secondary fermentation" is a fermentation process occurring after primary fermentation. Following primary fermentation, the wine is racked to a ... |
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| 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 ... |
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| 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." |
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| 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". |
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