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 […]
Wine Component
Carbon dioxide (CO2) plays a vital role in winemaking, both as a byproduct of fermentation and in creating sparkling wines. During fermentation, yeast converts sugars into alcohol and CO2. In still wines, most CO2 escapes, but in sparkling wines, CO2 is retained, creating the bubbles characteristic of these wines. CO2 […]
Esters are chemical compounds in wine that form through the reaction between acids and alcohols during fermentation. They are crucial for the wine’s aroma, contributing fruity, floral, and sometimes buttery notes. The specific esters and their concentrations can significantly influence the wine’s overall sensory profile, playing a key role in […]