Riesling - Aromas from fermentation

Pineapple

: Pineapple

An especially pleasing ester-component resulting from fermentation can be described as a slightly sweet, fresh-pineapple aroma.

This rather short-lived note is fostered by cool fermentation and particular strains of yeast.

All of the aromas mentioned originate directly from fermentation and are distinctly perceptible in the olfactory make-up of a Riesling only in its first year. After one year their intensity significantly falls off. Conversely, the aromas of ripeness increase with age.

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