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The Importance of Aromatics

Postby Roy Hersh     » Thu May 03, 2012 2:27 am

Interesting read and everyone, winelover or Portlover should be reading this one:
http://debramasterofwine.com/the-nose-knows/
Ambition driven by passion, rather than money, is as strong an elixir as is Port. http://www.fortheloveofport.com
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Re: The Importance of Aromatics

Postby Eric Menchen     » Thu May 03, 2012 2:21 pm

I really don't agree with the article. It contains informative generalizations, but to say
red wines smell only of red or purple fruits
I think is misleading.
Fruits are never added to wine, of course, but their esters – or scent molecules – are remarkably similar in structure to wine esters.
They aren't just similar, but can be the same.

Important to this discussion is the fact that wine is fermented. Yeasts break down sugars and turn them into alcohol. But yeasts and bacteria can do a lot more than just that. Depending on how much yeast and sugar there is, the temperature, and a variety of other factors, esters and other chemicals can be produced. Different acids can also be produced. All of this also happens as fruit ripens. Does a green banana have much aroma? Not really. But a ripe banana does. Guess what? I can find yeast that will give the same aromas. Those particular yeast strains aren't chosen for wine fermentation, but the fact is that red wine can smell of something other than red or purple fruit. Green apple? The primary chemical for this is acetaldehyde. It can be produced by yeast during fermentation, or also by allowing oxygen to mix with alcohol. You don't need just white grapes to produce it.

Go read some tasting notes and I bet you will find fruits that don't match up.
:soapbox:
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