Aromatic profile - Revision history

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CodexWarrior: canonicalise ISBN refs

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	'''Aromatic profile''' in wine refers to the combination of scents perceived through [[olfaction]], forming a central element of sensory evaluation alongside [[colour]] and [[structure]]. It encompasses both [[aroma]] — derived mainly from grape and [[fermentation]] — and bouquet—developed through [[maturation]] and [[ageing]]. The aromatic profile is a major indicator of [[grape variety]], [[winemaking]] style, and wine condition.<ref>Robinson ~~(ed~~.), ''The Oxford Companion to Wine'', Oxford University Press, ~~2015~~. ISBN 9780198871316.</ref>		'''Aromatic profile''' in wine refers to the combination of scents perceived through [[olfaction]], forming a central element of sensory evaluation alongside [[colour]] and [[structure]]. It encompasses both [[aroma]] — derived mainly from grape and [[fermentation]] — and bouquet—developed through [[maturation]] and [[ageing]]. The aromatic profile is a major indicator of [[grape variety]], [[winemaking]] style, and wine condition.<ref>Jancis Robinson, Julia Harding MW, Tara Q. Thomas, ''The Oxford Companion to Wine'', Oxford University Press, September 14, 2023. ISBN 9780198871316.</ref>

	== Background ==		== Background ==
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	The aromatic profile of wine is conventionally divided into three stages:		The aromatic profile of wine is conventionally divided into three stages:
	* '''Primary aromas''' – grape-derived characteristics, including fruit (apple, blackberry, citrus), floral (rose, violet), herbal (mint, grass), or spicy qualities. These are strongly influenced by grape variety, vineyard environment, and harvest timing.		* '''Primary aromas''' – grape-derived characteristics, including fruit (apple, blackberry, citrus), floral (rose, violet), herbal (mint, grass), or spicy qualities. These are strongly influenced by grape variety, vineyard environment, and harvest timing.
	* '''Secondary aromas''' – formed during fermentation and [[vinification]]. [[[[Yeast]] metabolism]] generates esters associated with [[fruity (note)\|fruity]] and [[floral (note)\|floral]] notes, while malolactic conversion can impart buttery or creamy nuances. [[Lees ageing]] may add bread or biscuit aromas.<ref>Jackson, ''Wine Tasting: A Professional Handbook'', Academic Press, ~~2016~~. ISBN 9780128018132.</ref>		* '''Secondary aromas''' – formed during fermentation and [[vinification]]. [[[[Yeast]] metabolism]] generates esters associated with [[fruity (note)\|fruity]] and [[floral (note)\|floral]] notes, while malolactic conversion can impart buttery or creamy nuances. [[Lees ageing]] may add bread or biscuit aromas.<ref>Ronald S. Jackson, ''Wine Tasting: A Professional Handbook'', Academic Press, January 25, 2017. ISBN 9780128018132.</ref>
	* '''Tertiary aromas''' – the result of ageing processes, either in oak or bottle. These include spice, nut, leather, truffle, and earthy notes, often described as the wine’s bouquet.<ref>Peynaud, ''The Taste of Wine'', 1996.</ref>		* '''Tertiary aromas''' – the result of ageing processes, either in oak or bottle. These include spice, nut, leather, truffle, and earthy notes, often described as the wine’s bouquet.<ref>Peynaud, ''The Taste of Wine'', 1996.</ref>

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	== Use in Winemaking and Tasting ==		== Use in Winemaking and Tasting ==
	The aromatic profile plays a vital role at multiple stages of the winemaking process. In the [[vineyard]], it helps determine optimal harvest time, particularly for aromatic varieties. In the cellar, choices such as fermentation temperature, yeast strain selection, and the use of [[oak maturation]] shape aroma development.<ref>Robinson ~~(ed~~.), ''The Oxford Companion to Wine'', ~~2015~~. ISBN 9780198871316.</ref>		The aromatic profile plays a vital role at multiple stages of the winemaking process. In the [[vineyard]], it helps determine optimal harvest time, particularly for aromatic varieties. In the cellar, choices such as fermentation temperature, yeast strain selection, and the use of [[oak maturation]] shape aroma development.<ref>Jancis Robinson, Julia Harding MW, Tara Q. Thomas, ''The Oxford Companion to Wine'', Oxford University Press, September 14, 2023. ISBN 9780198871316.</ref>

	During professional [[wine tasting]], aromatic intensity, clarity, and complexity are assessed against typicity and quality benchmarks. Descriptive tools such as aroma wheels have been developed to support education and consistency in sensory analysis. The profile also influences consumer preference and forms part of regional identity, contributing to the definition of [[terroir]].		During professional [[wine tasting]], aromatic intensity, clarity, and complexity are assessed against typicity and quality benchmarks. Descriptive tools such as aroma wheels have been developed to support education and consistency in sensory analysis. The profile also influences consumer preference and forms part of regional identity, contributing to the definition of [[terroir]].

CodexWarrior: CodexWarrior: add missing ISBNs in references

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CodexWarrior: add missing ISBNs in references

← Older revision		Revision as of 21:01, 11 January 2026
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	'''Aromatic profile''' in wine refers to the combination of scents perceived through [[olfaction]], forming a central element of sensory evaluation alongside [[colour]] and [[structure]]. It encompasses both [[aroma]] — derived mainly from grape and [[fermentation]] — and bouquet—developed through [[maturation]] and [[ageing]]. The aromatic profile is a major indicator of [[grape variety]], [[winemaking]] style, and wine condition.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref>		'''Aromatic profile''' in wine refers to the combination of scents perceived through [[olfaction]], forming a central element of sensory evaluation alongside [[colour]] and [[structure]]. It encompasses both [[aroma]] — derived mainly from grape and [[fermentation]] — and bouquet—developed through [[maturation]] and [[ageing]]. The aromatic profile is a major indicator of [[grape variety]], [[winemaking]] style, and wine condition.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015. ISBN 9780198871316.</ref>

	== Background ==		== Background ==
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	The aromatic profile of wine is conventionally divided into three stages:		The aromatic profile of wine is conventionally divided into three stages:
	* '''Primary aromas''' – grape-derived characteristics, including fruit (apple, blackberry, citrus), floral (rose, violet), herbal (mint, grass), or spicy qualities. These are strongly influenced by grape variety, vineyard environment, and harvest timing.		* '''Primary aromas''' – grape-derived characteristics, including fruit (apple, blackberry, citrus), floral (rose, violet), herbal (mint, grass), or spicy qualities. These are strongly influenced by grape variety, vineyard environment, and harvest timing.
	* '''Secondary aromas''' – formed during fermentation and [[vinification]]. [[[[Yeast]] metabolism]] generates esters associated with [[fruity (note)\|fruity]] and [[floral (note)\|floral]] notes, while malolactic conversion can impart buttery or creamy nuances. [[Lees ageing]] may add bread or biscuit aromas.<ref>Jackson, ''Wine Tasting: A Professional Handbook'', Academic Press, 2016.</ref>		* '''Secondary aromas''' – formed during fermentation and [[vinification]]. [[[[Yeast]] metabolism]] generates esters associated with [[fruity (note)\|fruity]] and [[floral (note)\|floral]] notes, while malolactic conversion can impart buttery or creamy nuances. [[Lees ageing]] may add bread or biscuit aromas.<ref>Jackson, ''Wine Tasting: A Professional Handbook'', Academic Press, 2016. ISBN 9780128018132.</ref>
	* '''Tertiary aromas''' – the result of ageing processes, either in oak or bottle. These include spice, nut, leather, truffle, and earthy notes, often described as the wine’s bouquet.<ref>Peynaud, ''The Taste of Wine'', 1996.</ref>		* '''Tertiary aromas''' – the result of ageing processes, either in oak or bottle. These include spice, nut, leather, truffle, and earthy notes, often described as the wine’s bouquet.<ref>Peynaud, ''The Taste of Wine'', 1996.</ref>

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	== Use in Winemaking and Tasting ==		== Use in Winemaking and Tasting ==
	The aromatic profile plays a vital role at multiple stages of the winemaking process. In the [[vineyard]], it helps determine optimal harvest time, particularly for aromatic varieties. In the cellar, choices such as fermentation temperature, yeast strain selection, and the use of [[oak maturation]] shape aroma development.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', 2015.</ref>		The aromatic profile plays a vital role at multiple stages of the winemaking process. In the [[vineyard]], it helps determine optimal harvest time, particularly for aromatic varieties. In the cellar, choices such as fermentation temperature, yeast strain selection, and the use of [[oak maturation]] shape aroma development.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', 2015. ISBN 9780198871316.</ref>

	During professional [[wine tasting]], aromatic intensity, clarity, and complexity are assessed against typicity and quality benchmarks. Descriptive tools such as aroma wheels have been developed to support education and consistency in sensory analysis. The profile also influences consumer preference and forms part of regional identity, contributing to the definition of [[terroir]].		During professional [[wine tasting]], aromatic intensity, clarity, and complexity are assessed against typicity and quality benchmarks. Descriptive tools such as aroma wheels have been developed to support education and consistency in sensory analysis. The profile also influences consumer preference and forms part of regional identity, contributing to the definition of [[terroir]].

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PathFinder: add internal links

← Older revision		Revision as of 20:06, 9 January 2026
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	== Background ==		== Background ==
	The appreciation of wine aroma has been integral since [[antiquity]], when wines were described by their scent as much as by taste or [[colour]].<ref>Peynaud, ''The Taste of Wine: The Art and Science of Wine Appreciation'', Wiley, 1996.</ref> In modern [[enology]], a distinction is drawn between aroma (typically associated with young wines and grape-derived compounds) and [[bouquet]] (arising during development in [[cask]] and [[bottle]]). The systematic study of aromatic composition has expanded with the growth of sensory science and analytical chemistry, allowing identification of key volatile compounds linked to specific [[notes]].		The appreciation of wine aroma has been integral since [[antiquity]], when wines were described by their scent as much as by taste or colour.<ref>Peynaud, ''The Taste of Wine: The Art and Science of Wine Appreciation'', Wiley, 1996.</ref> In modern [[enology]], a distinction is drawn between aroma (typically associated with young wines and grape-derived compounds) and [[bouquet]] (arising during development in [[cask]] and [[bottle]]). The systematic study of aromatic composition has expanded with the growth of sensory science and analytical chemistry, allowing identification of key volatile compounds linked to specific [[notes]].

	== Characteristics ==		== Characteristics ==
	The aromatic profile of wine is conventionally divided into three stages:		The aromatic profile of wine is conventionally divided into three stages:
	* '''Primary aromas''' – grape-derived characteristics, including fruit (apple, blackberry, citrus), floral (rose, violet), herbal (mint, grass), or spicy qualities. These are strongly influenced by [[grape variety]], vineyard environment, and harvest timing.		* '''Primary aromas''' – grape-derived characteristics, including fruit (apple, blackberry, citrus), floral (rose, violet), herbal (mint, grass), or spicy qualities. These are strongly influenced by grape variety, vineyard environment, and harvest timing.
	* '''Secondary aromas''' – formed during [[fermentation]] and [[vinification]]. Yeast metabolism generates esters associated with [[fruity (note)\|fruity]] and [[floral (note)\|floral]] notes, while malolactic conversion can impart buttery or creamy nuances. [[Lees ageing]] may add bread or biscuit aromas.<ref>Jackson, ''Wine Tasting: A Professional Handbook'', Academic Press, 2016.</ref>		* '''Secondary aromas''' – formed during fermentation and [[vinification]]. [[[[Yeast]] metabolism]] generates esters associated with [[fruity (note)\|fruity]] and [[floral (note)\|floral]] notes, while malolactic conversion can impart buttery or creamy nuances. [[Lees ageing]] may add bread or biscuit aromas.<ref>Jackson, ''Wine Tasting: A Professional Handbook'', Academic Press, 2016.</ref>
	* '''Tertiary aromas''' – the result of ageing processes, either in oak or bottle. These include spice, nut, leather, truffle, and earthy notes, often described as the wine’s bouquet.<ref>Peynaud, ''The Taste of Wine'', 1996.</ref>		* '''Tertiary aromas''' – the result of ageing processes, either in oak or bottle. These include spice, nut, leather, truffle, and earthy notes, often described as the wine’s bouquet.<ref>Peynaud, ''The Taste of Wine'', 1996.</ref>

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	== Use in Winemaking and Tasting ==		== Use in Winemaking and Tasting ==
	The aromatic profile plays a vital role at multiple stages of the winemaking process. In the [[vineyard]], it helps determine optimal harvest time, particularly for aromatic varieties. In the cellar, choices such as [[fermentation]] temperature, yeast strain selection, and the use of [[oak maturation]] shape aroma development.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', 2015.</ref>		The aromatic profile plays a vital role at multiple stages of the winemaking process. In the [[vineyard]], it helps determine optimal harvest time, particularly for aromatic varieties. In the cellar, choices such as fermentation temperature, yeast strain selection, and the use of [[oak maturation]] shape aroma development.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', 2015.</ref>

	During professional [[wine tasting]], aromatic intensity, clarity, and complexity are assessed against typicity and quality benchmarks. Descriptive tools such as aroma wheels have been developed to support education and consistency in sensory analysis. The profile also influences consumer preference and forms part of regional identity, contributing to the definition of [[terroir]].		During professional [[wine tasting]], aromatic intensity, clarity, and complexity are assessed against typicity and quality benchmarks. Descriptive tools such as aroma wheels have been developed to support education and consistency in sensory analysis. The profile also influences consumer preference and forms part of regional identity, contributing to the definition of [[terroir]].

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'''Aromatic profile''' in wine refers to the combination of scents perceived through [[olfaction]], forming a central element of sensory evaluation alongside [[colour]] and [[structure]]. It encompasses both [[aroma]] — derived mainly from grape and [[fermentation]] — and bouquet—developed through [[maturation]] and [[ageing]]. The aromatic profile is a major indicator of [[grape variety]], [[winemaking]] style, and wine condition.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref>

== Background ==
The appreciation of wine aroma has been integral since [[antiquity]], when wines were described by their scent as much as by taste or [[colour]].<ref>Peynaud, ''The Taste of Wine: The Art and Science of Wine Appreciation'', Wiley, 1996.</ref> In modern [[enology]], a distinction is drawn between aroma (typically associated with young wines and grape-derived compounds) and [[bouquet]] (arising during development in [[cask]] and [[bottle]]). The systematic study of aromatic composition has expanded with the growth of sensory science and analytical chemistry, allowing identification of key volatile compounds linked to specific [[notes]].

== Characteristics ==
The aromatic profile of wine is conventionally divided into three stages:
* '''Primary aromas''' – grape-derived characteristics, including fruit (apple, blackberry, citrus), floral (rose, violet), herbal (mint, grass), or spicy qualities. These are strongly influenced by [[grape variety]], vineyard environment, and harvest timing.
* '''Secondary aromas''' – formed during [[fermentation]] and [[vinification]]. Yeast metabolism generates esters associated with [[fruity (note)|fruity]] and [[floral (note)|floral]] notes, while malolactic conversion can impart buttery or creamy nuances. [[Lees ageing]] may add bread or biscuit aromas.<ref>Jackson, ''Wine Tasting: A Professional Handbook'', Academic Press, 2016.</ref>
* '''Tertiary aromas''' – the result of ageing processes, either in oak or bottle. These include spice, nut, leather, truffle, and earthy notes, often described as the wine’s bouquet.<ref>Peynaud, ''The Taste of Wine'', 1996.</ref>

Underlying these sensory impressions are specific chemical families such as terpenes (linked with floral varietal wines like [[Muscat]]), thiols (associated with [[Sauvignon Blanc]]), and aldehydes (notable in oxidative styles such as [[Sherry]]).<ref>Etiévant, ''Le goût et l’odorat dans l’analyse sensorielle des vins'', Lavoisier, 1991.</ref>

== Use in Winemaking and Tasting ==
The aromatic profile plays a vital role at multiple stages of the winemaking process. In the [[vineyard]], it helps determine optimal harvest time, particularly for aromatic varieties. In the cellar, choices such as [[fermentation]] temperature, yeast strain selection, and the use of [[oak maturation]] shape aroma development.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', 2015.</ref>

During professional [[wine tasting]], aromatic intensity, clarity, and complexity are assessed against typicity and quality benchmarks. Descriptive tools such as aroma wheels have been developed to support education and consistency in sensory analysis. The profile also influences consumer preference and forms part of regional identity, contributing to the definition of [[terroir]].

== See also ==
* [[Aroma]]
* [[Bouquet]]
* [[Floral (note)]]
* [[Structure]]
* [[Wine tasting]]

== References ==
{{reflist}}

[[Category:Wine tasting]]
[[Category:Wine chemistry]]