1. In wine, according to the source of aroma substances, the aroma of wine can be divided into three categories: aroma from grape berries is called a type of aroma, also called fruit aroma or variety aroma; The aroma from fermentation is called the second aroma, also called fermentation aroma or wine aroma; Aromas derived from aging are known as the three types of aromas, also known as aging aromas or mellow aromas.

2. According to the different aging methods, there are two kinds of reductive and oxidizing alcohols. Oxidative alcohol: Aroma developed under oxidative aging conditions. Reductive aroma: An aroma developed under reductive conditions (including storage tanks or casks and wine bottles).

3. The aroma substances that make up the aroma of wine are derived from grape berries, so this aroma is also called fruity or varietal. The type (classification) of one type of aroma is classified by scent, mainly belonging to the three categories of floral, fruit, plant and mineral scent.

4. Since a type of aroma is derived from grape berries, grape varieties and other factors (which determine the quality of wine) such as climate, soil, cultivation techniques (control of maturity) that affect the expression of grape varieties and determine the quality of grape berries are natural factors that determine the quality of wine aroma.

5. However, the natural factors affecting the berry can be expressed in wine. The brewing process and aging way are all human factors affecting the aroma performance of wine. Therefore, the factors affecting a kind of aroma are divided into natural factors and human factors.