Wine aroma doesn’t come from one place. It’s built in stages; from the grape, through fermentation, and into aging. Primary aromas are associated with grape variety and growing conditions. You might find: Citrus, floral notes, herbaceous character, berry and other fruit aromas, or green/vegetal notes. Once yeast and other microorganisms get involved, the secondary aroma profile changes dramatically. Then comes time. During maturation and bottle aging, wine undergoes chemical reactions that transform its tertiary aroma profile. Hundreds of volatile compounds can contribute to wine aroma — and only some are present at concentrations high enough for us to perceive them. Even compounds present in tiny amounts can have a major sensory impact if our noses are highly sensitive to them. In other words: the aroma in your glass is less like a single ingredient and more like a chemical history of the wine. Learn more at winefolly.com/.../how-to-tas… #WineEducation #WineAromas #WineTasting #WineScience