Riesling - Aromas from fermentation
- Yeast
Yeast
Since many Rieslings — like Champagne — are left on the lees for some time to round off the flavor, young Rieslings can be characterized by an intensive smell of fresh baking-yeast.
The lees contact intensifies the mouthfeel, and at the saure time the Rieslings become softer and smoother.
The yeast aroma, however, prevails noticeably at the expense of the delicate fruit aromas. The wines only then really begin to shine after a certain ripening period.
Text: From the book "Riesling". By courtesy of HALLWAG-Verlag.
Text: © HALLWAG-VERLAG
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