Secondary aromas
German: Sekundäraromen
Aromas formed during fermentation and further processing, such as yeast, butter or banana notes.
Secondary aromas arise during fermentation and further processing. Yeasts form esters and other compounds that can recall banana, bread or yoghurt. Malolactic fermentation can also contribute buttery notes.
They depend on yeast strain, fermentation temperature and cellar technique. In beer they shape character particularly strongly, for example the esters in wheat beer.
Related terms
Fermentation (alcoholic)Malolactic fermentationPrimary aromasTertiary aromas