On Food and Cooking

substance and volume. In strong young red
wines, the tannins can be palpable enough that
“chewy” seems a good description. In excess,
they are drying and harsh.

Some    Aromas  and Molecules   in  Wines

Here     are     examples    of  the     molecules   and

aromas  that    chemists    have    found   in  wines

and  that    contribute  significantly   to  wine

flavor.

Aroma   Quality Wine Chemical

Fruits: Apple,  pear Many   wines Ethyl esters

Banana,

pineapple

Many

wines

Acetate

esters

Strawberry Concord  grape   wine Furaneol

Guava,

grapefruit,

passion fruit

Sauvignon

Blanc,

Champagne

Sulfur

compounds

Citrus  fruits Riesling,    Muscat Terpenes