Understanding Floral Aromas
Floral aromas in wine arise from chemical compounds like terpenes and esters, which develop in grape skins and evolve during fermentation. Key compounds include geraniol, linalool, nerol, and hotrienol, responsible for scents of rose, violet, lily, citrus blossom, and elderflower. These aromas are not added artificially; they are inherent to the grape variety and influenced by winemaking techniques such as yeast selection, fermentation temperature, and aging on lees.