Katrina Rosales
The aroma of wine is a complex interplay of compounds within the grape itself, the fermentation process, and the aging regimen. While the typical taster can identify four to five aromas in a given wine, the trained nose of a sommelier can identify a grape variety in a blind tasting based on primary aromas or varietal fingerprints. These primary aromas are derived from the grape and can range from fruity to floral, herbaceous to funky. Secondary aromas arise from the fermentation process, with the yeast used and specific winemaking techniques imparting flavours of biscuits or nuts. Finally, tertiary aromas come from the aging process, with baking spice notes from oak aging being the most common. The aging process can also transform fresh fruit aromas into dried or stewed fruits, and in red wines, develop tobacco and mushroom notes.
| Characteristics | Values |
|---|---|
| Scents | Ripe grape leaves, dry grape leaves, fresh grapes, wine accord, plum, black currant, wet soil, ripe cherry, green leaves, orris root, oak barrel, sandalwood, angel oak, vanilla, coconut, butter, toast, brioche, nuts, caramel, clove, smoke, tobacco, mushroom, dried apricot, orange marmalade, strawberry, raspberry, blackcurrant, cassis, etc. |
| Scents' Origin | Compounds within the grape itself, the fermentation process, and any aging regimen |
| Primary Aromas | Derived from the grape, ranging from fruity to floral, herbaceous, and funky |
| Secondary Aromas | Derived from the fermentation process, with the yeast used playing a significant role in imparting flavor to the wine |
| Tertiary Aromas | Derived from the aging process, with baking spice notes coming from oak aging |
| Fragrance Oil Characteristics | Free of synthetic toxins and volatile organic compounds, sustainable, eco-friendly, organic, non-toxic, cruelty-free, vegan, safe for use around pets and children |
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What You'll Learn
Primary aromas from the grape
The primary aromas of wine are those that come directly from the grape variety itself. Each grape varietal is commonly associated with a range of aromas that change in intensity due to factors like climate, soil, and sun exposure. The actual flavour of grapes is formed by the few free aroma molecules found in the pulp and skin, as well as those molecules formed quickly by enzymatic/catalytic reactions.
The primary aromas are distinct from secondary and tertiary aromas. Secondary aromas are derived from the winemaking process and the yeast used for fermentation, while tertiary aromas develop through bottle or oak ageing.
The diverse spectrum of aromas associated with individual grape varieties is a reflection of the vine's adaptation to ecological conditions and competition among other plants. The majority of volatile compounds responsible for aroma combine with sugars in the wine to form odourless glycosides. Through the process of hydrolysis, caused by enzymes or acids in the wine, they revert to an aromatic form.
Pyrazine is an aromatic compound commonly associated with Cabernet Sauvignon, Cabernet Franc, and Sauvignon Blanc. It can make the wine smell like bell pepper or grass.
While it is difficult to provide a complete list of primary aromas, as it would take a lifetime to discover all the subtle tastes and smells of wines, some common primary aromas include cherry, honeysuckle, toast, and chocolate.
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Secondary aromas from fermentation
The secondary aromas of wine are determined by the diversity of different chemical compounds. These aromas are derived from winemaking processes like fermentation and aging. The process of aroma formation is influenced by different types of fermentation, different strategies of inoculation, and other factors such as YAN, temperature, oxygen, or time.
The secondary aromas are produced by yeasts and bacteria during the pre-fermentative and fermentation processes. The fermentation is initialized by non-saccharomyces yeasts, which is called spontaneous fermentation. However, these yeasts cannot resist the increase of ethanol and are commonly replaced by winery fermentative yeast Saccharomyces cerevisiae. Some non-saccharomyces species can persist from one year to the next and become dominant during fermentation.
The contribution of yeasts to the sensory attributes of fermented beverages goes beyond sugar consumption and ethanol and carbon dioxide production. Yeasts produce several major by-products of fermentation, including glycerol or acetic acid, and hundreds of aroma-active compounds, including higher alcohols, esters, aldehydes, organic acids, volatile fatty acids, or carbonyl compounds. These are the main constituents of the secondary or fermentation aroma of grape wine.
Winemakers can use alternative methodologies and inoculation of different non-saccharomyces yeast strains to reduce the final ethanol content in wine and produce desirable levels of secondary metabolites, which will affect the aroma profile.
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Tertiary aromas from aging
Tertiary aromas are those that develop as wine ages. They provide information about a wine's ageing process. These aromas can be considered a wine's
A wine's bouquet can be influenced by factors such as micro-oxygenation, or the gradual introduction of oxygen into a wine. This can result in aromas of hazelnut or almond. Aging can also reveal hidden aromas in a young wine, such as cigar box, smoke, cedar, or clove.
Heating a wine can also change its bouquet. This can result in caramelized aromas, like toasted marshmallow or caramel. This technique is used in the making of Madeira, but can be a fault in other wines, known as "Madeirizing".
The ageing process can also result in different aromas for red and white wines. Common tertiary notes for red wines include leather, truffle, cigar box, tobacco, cedar, and mushroom. White wines can develop nutty, mushroomy, or honey notes, while petrol or kerosene notes are often associated with aged Riesling wines.
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Blending with other oils
When creating a vineyard fragrance, it is important to consider the different notes that make up the overall scent. Top notes are the lightest and most volatile, meaning they are the first to be noticed, but they also evaporate the fastest. Examples of top notes in a vineyard fragrance could include fresh grapes, wine accord, or tea leaves.
Middle notes, or heart notes, form the "body" of the fragrance. These are the scents that emerge just as the top notes start to fade. In a vineyard fragrance, middle notes could include black currant, wet soil, or linden flowers.
Base notes are the scents that anchor the fragrance, providing depth and solidity. These are usually rich, deep scents that evaporate slowly, meaning they linger for a long time. Examples of base notes in a vineyard fragrance could be sandalwood, oak, or cedarwood.
When blending these different notes, it is important to consider the proportions of each. A general rule of thumb is to use a ratio of 30% top notes, 50% middle notes, and 20% base notes. However, this can be adjusted depending on personal preference and the desired strength of each note.
In addition to the different notes, other factors can be considered when blending a vineyard fragrance. For example, the type of grape used in winemaking can impart specific aromas, such as the bell pepper or grass scent associated with Cabernet Sauvignon, Cabernet Franc, and Sauvignon Blanc. The climate, soil, and sun exposure of the vineyard can also influence the fragrance, with factors such as soil type potentially adding earthy notes to the final scent.
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Safe usage and storage
When using and storing your fragrance vineyard oil, there are several precautions to take to ensure its longevity and safety.
Firstly, it is crucial to keep the oil in a dark, dry place, away from direct sunlight. Light is one of the main factors that can damage fragrances, causing them to degrade and lose their intended scent. Therefore, storing the oil in a dark cabinet or closet is ideal. Additionally, it is recommended to keep the oil in its original box, as this provides an extra layer of protection from light and can help extend its lifespan.
Secondly, heat can also be detrimental to fragrances, so it is best to avoid storing the oil in areas with extreme temperature fluctuations, such as bathrooms. Instead, opt for a climate-controlled area, like a bedroom, or consider investing in a wine cooler for more precise temperature control.
Thirdly, oxygen is another factor that can cause fragrances to oxidize and spoil. While it is not practical to completely seal the oil from oxygen, minimizing its exposure is essential. Always ensure the bottle is tightly capped when not in use, and avoid shaking the bottle, as this can introduce unwanted oxidation and disrupt the delicate chemical bonds within the oil.
Lastly, while fragrance vineyard oils are generally safe for use around people and pets, it is still important to use them responsibly. Follow any instructions provided by the manufacturer, and if using the oil in a diffuser, ensure the room is well-ventilated to prevent an overly concentrated scent.
By following these guidelines, you can safely enjoy your fragrance vineyard oil and maintain its quality and longevity.
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Frequently asked questions
The primary aromas of wine, also known as "varietal fingerprints", are the scents derived from the grape. These can range from fruity to floral, earthy, herbaceous, or funky.
Secondary aromas are those that arise from the fermentation process. The yeast used during fermentation can impart biscuity or nutty aromas to the wine, and other secondary aromas can come from ageing a wine "sur lie" or "on the lees", which are the remaining yeast after fermentation.
Tertiary aromas come about during the ageing process. The most common tertiary aromas are baking spice notes that come from oak ageing, such as vanilla, coconut, butter, and spices.
To make your own wine vineyard fragrance oil, you can purchase fragrance oils with wine or vineyard-inspired scents from retailers such as Aroma Retail or Etsy. Alternatively, you can create your own unique blend by mixing different fragrance oils that evoke the aromas of wine, such as ripe grape leaves, dry grape leaves, fresh grapes, plum, sandalwood, oak, and earthy notes.
