GLOSSARY TERM

Secondary Aromas

Tasting

Aromas associated with winemaking and maturation choices.

<h2>What it means in wine</h2> <p>Secondary aromas may come from fermentation, malolactic conversion, lees contact, oak aging, or other cellar practices.</p> <h2>Why it matters</h2> <p>Examples can include butter, cream, bread dough, toast, vanilla, smoke, or spice depending on the method used.</p>

REFERENCE NOTE

This definition is written as an educational overview based on owner-provided first-party material. It is not copied from third-party glossaries or commercial wine education sites.

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