Description for odor and taste a wine under a wine address, He describes the richness of the Aromas a wine obtained from healthy, ripe grapes or appropriately matured. These wines are mostly with reductive expansion (little to no oxygen contact) produced in a steel tank and bottled young. In a fruity wine, the primary aromas are superimposed on those that are fermentation or barrel aging result. Compared to maturing in wooden barrels, the fermentation and aging in the steel tank results in a much stronger expression of the fruit. Especially with one Barrique becomes the fruit masked, Likewise by the especially at red wines practiced malolactic fermentation the fruitiness is impaired. First and foremost, young drink White wines vinified with a fruity aroma.
The diverse ones flavorings can be pineapple, apple, banana, pear, strawberry, grapefruit, blueberry, raspberry, currant black ( Cassis ) and red, cherry, apricot (apricot), melon, orange, plum (plum), quince, raisin, blackthorn and lemon. These usually only delicate echoes often occur in combination and can also overlap. The fruitiness usually includes a certain Sweet, In Germany will be lovely Wines with sweetness called fruity. If the fruity note is (too) dominant, it is called one fruit bomb, White or red fruit notes generally refer to the color of the fruits. The optimal alcohol content with the highest harmony between aroma, fruitiness and taste is called a "sweet spot". Individual producers try this through alcohol reduction to reach.