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0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z


afrutado (ES)
fruité (F)
fruity (GB)
fruttato (I)

Description for odor and taste of a wine as part of a wine address, It denotes the richness of the Aromas a wine made from healthy, ripe grapes or developed accordingly. These wines are mostly with reductive expansion (little to no oxygen contact) produced in a steel tank and bottled young. With a fruity wine, the primary aromas overlap those that fermentation or barrel aging result. Compared to maturation in wooden barrels, fermentation and aging in steel tanks result in a much stronger expression of the fruit. Especially with one Barrique becomes the fruit masked, Likewise, the above all at red wines practiced malolactic fermentation the fruitiness is impaired. In the first place, young people are drinking White wines vinified with a fruity aroma.

fruity - cherry, berries, plums, currants

The diverse flavorings Can pineapple, apple, banana, pear, strawberry, grapefruit, blueberry, raspberry, black currant ( Cassis ) and red, cherry, apricot (apricot), melon, orange, plum (plum), quince, raisin, sloe and lemon. These mostly only delicate notes often appear in combination and can also overlap. Fruitiness usually includes a certain amount Sweet, In Germany lovely Cry with sweetness called fruity. If the fruity note is (too) dominant, one speaks of one fruit bomb, White or red fruit notes generally refer to the color of the fruit. The optimal one alcohol content with the highest harmony between aroma, fruitiness and taste is called the "sweet spot". Individual producers try this out alcohol reduction to reach.

fruity - pineapple, lemons, pears, apples

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