On Food and Cooking

Cat Sauvignon   Blanc Sulfur    compounds

Solvent:

Kerosene

Riesling TDN

(trimethyldihydronaphthalene)

Nail    polish

remover

Many

wines

Ethyl

acetate

Taste The taste of a wine is mostly a matter of
its sourness, or a balance between sour and
sweet, and a savory quality that has been
attributed to succinic acid and other products
of yeast metabolism. Phenolic compounds can
sometimes contribute a slight bitterness. The
acid content of a wine is important in
preventing it from tasting bland or flat; it’s
sometimes said to provide the “backbone” for
the wine’s overall flavor. White wines are
usually around 0.85% acid, red wines 0.55%.
Wines that are fermented dry, with no residual
sugar, may still have a slight sweetness thanks
to the alcohol and glycerol, a sugar-like
molecule produced by the yeasts. Fructose and
glucose are the predominant sugars in grapes,