Aromatic profile
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.[1]
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.[2] 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 and floral notes, while malolactic conversion can impart buttery or creamy nuances. Lees ageing may add bread or biscuit aromas.[3]
- 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.[4]
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).[5]
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.[6]
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
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996.
- ↑ Jackson, Wine Tasting: A Professional Handbook, Academic Press, 2016.
- ↑ Peynaud, The Taste of Wine, 1996.
- ↑ Etiévant, Le goût et l’odorat dans l’analyse sensorielle des vins, Lavoisier, 1991.
- ↑ Robinson (ed.), The Oxford Companion to Wine, 2015.