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What are secondary flavours?
Secondary aromas are created during the winemaking process: during fermentation and ageing of the wine, the wine develops its own aromas; these include, for example, yeast and - particularly vivid - wood notes (vanilla, caramel, coffee, smoke) if the wine has been aged in barrels. Certain yeasts, which are often specially bred, produce clearly definable flavours that can override the varietal character of the grape variety. Very cool fermentation often leads to a distinct ice-candy flavour in the wine, which is referred to as "dropsy".