Citrus (note)
Citrus (note) is a common sensory descriptor in wine tasting, used to describe aromas and flavours reminiscent of lemon, lime, orange, or grapefruit. It belongs to the broader category of fruity (note) and is typically associated with freshness, high acidity, and youthful wines[1].
Sensory definition
Citrus notes are perceived both on the nose and palate, usually described in terms of specific fruits such as lemon, lime, or grapefruit. They are linked to wines where acidity is prominent, reinforcing impressions of brightness and liveliness[2].
Chemical origins
The compounds most often responsible for citrus descriptors are volatile terpenes, esters, and aldehydes, particularly limonene and citral. These arise from grape metabolism, fermentation processes, and occasionally yeast interactions. High levels of malic and tartaric acid can also enhance the perception of citrus-like sharpness[3].
Occurrence in wines
Citrus characteristics are especially associated with white grape varieties such as Sauvignon blanc, Riesling, and Chenin blanc. Wines from cooler climates, including the Loire and parts of Germany, often display lemon or lime notes, while warmer zones may emphasise sweeter citrus fruits such as orange or mandarin[4]. In sparkling wines, citrus notes frequently combine with yeasty characters to form a hallmark style.
Role in tasting and evaluation
Professional tasters use citrus descriptors to indicate freshness, clarity of flavour, and potential for ageing. Lemon and lime notes are often considered markers of precision and youthful acidity, while orange or grapefruit may be associated with ripeness and aromatic intensity. The persistence and balance of citrus flavours are factors in assessing quality and typicity[5].
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015 (entry: aroma descriptors). ISBN 978-0198705383.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996. ISBN 978-0471113768.
- ↑ Jackson, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2016. ISBN 978-0128025444.
- ↑ Etiévant, Le goût et l’odorat dans l’analyse sensorielle des vins, Lavoisier, 1991. ISBN 978-2852067661.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996. ISBN 978-0471113768.