Desirable Wine Aroma Compounds, Part 1
By: Brent Nakano
In Part 1 of this two-part series, we will explore some of the main compounds in wine that we have yet to discuss (sugar and ethanol), some of the primary classes of glycosidically bound precursors, and those derived from secondary and tertiary sources. In Part 2 of the series, we will focus on higher alcohols and fatty acids and how when combined, esters are produced.