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.
Text: From the book "Riesling". By courtesy of HALLWAG-Verlag.
Text: © HALLWAG-VERLAG
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