What term describes the natural aromatic compounds added during fermentation?

The correct answer is esters, which are natural aromatic compounds that form during fermentation. As yeast metabolizes sugars, various fatty acids and alcohols react to create esters, which contribute to the wine's aroma and flavor profile. These compounds are often responsible for fruity and floral notes that enhance the sensory experience of the wine. For example, esters can impart flavors reminiscent of bananas, pears, or various types of flowers, depending on the grape variety and fermentation conditions.

Understanding esters is vital for wine professionals, as they play a significant role in the overall perception of a wine's bouquet and can influence consumer preferences.