The varietal perfume of a primary wine or scent is the one derived directly from the vine, typical of fresh grapes, that is, the scent of wine that reminiscent of the grape. It is typical of so-called aromatic grapes.
Secondary scents of a wine are those that are formed during grape fermentation and immediately after this. They are related to the scents of fruit and flowers and tend to stick with the time.
The tertiary perfume of a wine is what is formed during its maturation, its aging. They are spicy tertiary spices (anise, cinnamon, etc.), balsamic (pine, juniper etc), woody (wood notes), leather and goudron or asphalt, mineral tones. The analysis of these scents is performed in the wine tasting. Notemodify wikitesto
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