flavonols.
Aroma compounds, which may be
generically grapey, or distinctive of a
particular grape variety. Many aromatics
are chemically bound to other molecules,
often sugars, and so aren’t evident in the
raw fruit; during winemaking, fruit and
yeast enzymes liberate the aromatics and
so make them available for us to enjoy.Grape Varieties and Clones The grapevine
evolved with the ability to regenerate itself
and grow vigorously in the spring. It’s easily
propagated by cuttings, and readily lends
itself to creating identical versions, or clones
of a given plant. And it’s a variable species,
one that offers many differences in growth
habit, requirements for water and temperature,
and fruit composition. For several millennia,
and until around 1800, grapes were mostly
cultivated and made into wine throughout
western Asia and Europe by small groups of