1. Fruity aroma Fruity aroma is called grape variety aroma. Because the fruity aroma of red wine comes from the berries of the raw red grapes, it is an aroma inherent to the grape variety. Everyone should know that the aromatic substances in grapes come from the skins of mature grapes, and red wine is fermented with the skins on during fermentation, so the aromatic substances in the grape skins are naturally infiltrated into the wine. This fermentation process also enhances the dissolution of aromatic substances. Therefore, the fruity aroma of red wine is much stronger than the fruity aroma of wine grape raw materials. Fruity aroma is the soul of red wine, and it is also the characteristic that distinguishes wine from other beverages. Different varieties of red wine have different fruity components. People who know wine can identify the grape varieties used to make red wine and the quality of the grape raw materials by smelling the aroma. Words such as heavier fruity aroma, rich fruity aroma, full fruity aroma, smell of grass, smell of green pepper, smell of violets, and smell of strawberry all describe the fruity aroma of high-quality red wine.

2. Wine aroma Wine aroma is the aroma generated by red wine during the fermentation process. We also call it fermentation aroma. Its aroma mainly depends on the sugar content in the grape berries. Generally, the higher the sugar content of the grapes, the stronger the aroma of the wine produced. In addition, during the alcoholic fermentation of red wine, yeast not only decomposes sugar into ethanol and nitrogen dioxide, but also produces some aroma-producing by-products, such as higher alcohols, higher fatty acids, various aldehydes, and esters. wait. In addition, it can make the fermented wine aroma elegant and harmonize the aroma and fruity aroma of red wine. When fermenting red wine, you must use yeast strains that produce good aroma. In the world of red wine, the fruit aroma should be dominant and the wine aroma should be secondary. The fruit aroma should be stronger than the wine aroma. Otherwise, the characteristics of the wine will be lost.

3. Aging aroma Aging, as the name suggests, means that the wine has been brewed for a long time. The aging aroma comes from the aroma of oak barrel aging, the aroma formed during the aging process of red wine. That’s why it’s also called oak scent. For example, French AOC wines generally need to be stored in new oak barrels for about two years to obtain the aroma and taste of oak. Red wine is stored in oak barrels. If it is stored in oak barrels for a long time, the aroma of the wine will change. The oxidative wine aroma is formed due to contact with air and the reduced wine aroma is formed by isolating the air when stored in the bottle. There will also be two changes in this process.

First, the aroma of aged wine. The various components in red wine react with each other. Such as oxidation reaction, reduction reaction, esterification reaction, hydrolysis reaction, etc., thus changing the aroma of red wine and giving the red wine an old wine aroma.

The second is the extraction of oak components by red wine to obtain oak aroma. The tannins, vanillin, vanillin and other components of oak will dissolve into red wine and give the red wine an oak aroma. The high-quality tannins in good grape varieties can generate good aroma during the aging process. For example, if the tannins of Cabernet Sauvignon red wine change, a good aroma will appear. It has multi-layered odor changes, the aroma is full and delicate, the rich fruity aroma is combined with the aroma of aged oak, the aroma is rich and varied, and it has the temperament of being proud, noble, solitary and self-admiring, etc. They are all descriptive words for the aroma of high-quality dry red wines that have been aged for many years. Knowing the classification of red wine aroma, you can better understand red wine and taste red wine carefully. Now you know where the aroma of red wine comes from.