Aromatic components: locut. Aromatic components are volatile molecules contained in a wine, which form its bouquet. They are only perceived in the gaseous phase, by the direct nasal route (smell) and by the retro-nasal route (taste). Aromatic components are usually classified into three categories: primary aromas, which correspond to the identity card of the grape variety; the secondary aromas, which then appear. (See the Dictionary of organoleptic terms)....
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