Aromatic compounds in wine, including esters, terpenes, and thiols, are responsible for the vast array of aromas that wines can exhibit, ranging from fruits and flowers to herbs and spices. These compounds are derived from the grapes themselves, yeast metabolism during fermentation, and aging processes in oak or bottles. The presence and concentration of these aromatic compounds can greatly influence a wine’s overall sensory profile, making it an essential aspect of winemaking and wine appreciation.