secondary aroma

Lemma

secondary aroma

Etichetta di dominio

EN

Etichetta grammaticale

n.

Definizione

Odorous characteristics of wine deriving from pre-fermentation and fermentation process.12

Nota

Secondary aromas are by-products of yeast activities during and after fermentation. The yeasts turn sugar into alcohol and carbon dioxide, while at the same time they produce a large variety of substances that make up the secondary aromas of the wine. The nature of the secondary aromas is affected by many factors, such as the initial composition of the grapes, the variety of yeasts that conducted the fermentation and the temperature in which it occurred.3

Contesto

As wines age more secondary aromas develop, which may be more earthy or animalistic. 4

Trascrizione fonetica

[ˈsekəndri əˈrəʊmə]5

Sinonimi e Antonimi

Vinous aromas.6

Abbreviazioni
ND
Etimologia

Secondary: late 14c., from L. secundarius “pertaining to the second class, inferior”.
Aroma: early 13c., “fragrant substance”, from L. aroma “sweet odour”, from Gk. aroma “seasoning, any spice or sweet herb,” of unknown origins. Meaning “fragrance” is from 1814.
7

Etichetta di paese
ND
Ente

Università degli Studi di Genova, Facoltà di Lingue e Letterature straniere, Corso di Laurea in Teorie e Tecniche della Mediazione interlinguistica

Data della scheda
Mon Feb 27 16:45:47 2012
Autore

Martina Mileto

Fonti

1 : Dizionario del Vino Moet & Chandon - Edagricole, Bologna, Edizioni agricole, 1996, 11

2 : «raquo;, Wine Vibe, 19/01/2012,

3 : «raquo;, Barkan - Winery, 03/02/2012,

4 : «raquo;, Winedoctor, 15/02/2012,

5 : «raquo;, PhoTransEdit, 22/01/2012,

6 : «raquo;, Wine Vibe, 19/01/2012,

7 : «raquo;, Online Etymology Dictionary, 03/02/2012,

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