Secondary Aromas
Aromas that develop during fermentation — primarily from yeast activity — including brioche, bread, cream, yoghurt, and yeasty notes.
In depth
Secondary aromas result from fermentation by-products produced by yeast (and sometimes bacteria in the case of malolactic fermentation). They overlay the primary grape aromas and can add considerable complexity.
Fermentation-derived secondary aromas include: fresh bread, brioche, cream, butter (from diacetyl produced during MLF), yoghurt, and yeasty notes. These are produced by yeast strains during alcoholic fermentation and by lactic acid bacteria during MLF.
In sparkling wines aged on lees, autolysis (yeast breakdown) extends and deepens the secondary aroma character — producing toasty, biscuity, almost nougat-like notes over time.
Secondary aromas are less distinct in simple, everyday wines fermented at cool temperatures with neutral yeast strains. They are most prominent in: wines fermented with wild or distinctive yeast strains, wines that have undergone MLF (particularly fuller whites), and traditional method sparkling wines aged on lees.
In exam tasting notes, secondary aromas should be mentioned in the nose section and, if they are dominant, noted as evidence of winemaking choices (e.g. "cream and butter notes suggesting MLF").
Related exam topics
Frequently asked questions
- Are secondary aromas good or bad in a wine?
- Secondary aromas are simply winemaking aromas — neither inherently good nor bad. Creamy, brioche notes from MLF are valued in rich Chardonnay styles. Yeasty, toasty notes from lees ageing add desirable complexity to Champagne. However, in a wine style where freshness and primary fruit are the goal (like Chablis or Muscadet), excessive secondary aromas might indicate the winemaker made stylistic choices that compete with the wine's intended character.
Practise questions on this topic
Use Vinlecta to practise exam-style questions that test your knowledge of secondary aromas and related topics.