Secondary aromas
/ˈsɛkənˌdɛri əˈroʊməz/
aromas, sensory-analysis, winemaking, fermentation, malolactic, lees, sparkling-wine, chardonnay, education, tasting-grid, chemistry•Last updated January 11, 2026
Secondary aromas /ˈsɛkənˌdɛri əˈroʊməz/ are wine smells that come mainly from winemaking processes such as fermentation, malolactic fermentation, lees contact, and early maturation, rather than directly from the grape or long bottle aging. They often include yeasty, bready, buttery, creamy, or estery (banana, pear-drop) notes that reveal specific cellar techniques and fermentation conditions.
Examples
- A traditional-method Champagne with marked brioche, biscuit, and bread-dough notes from extended lees aging is described as having pronounced secondary aromas.
- A barrel-fermented Chardonnay that smells of butter, cream, and yogurt due to malolactic fermentation and lees stirring shows strong secondary aromas alongside its fruit.
- A young Beaujolais Nouveau with intense banana and pear-drop scents demonstrates prominent secondary aromas from fermentation-derived esters.