Compounds

Question 1

Pirazines / methoxypyrazines / Smells

Answer 1

Green Bell Pepper
English Peas
Asparagus
Fresh Cut Grass
Green Peppercorn
Leafy

Pyrazines are most commonly associated with Bordeaux-origin varieties. Can sometimes taste like raw cocoa or dark-chocolate.

Question 2

Pirazines / methoxypyrazines / Wines

Answer 2

Cabernet Sauvignon
Merlot
Carmenere
Sauvignon Blanc
Cabernet Franc
Malbec

Question 3

Rotundone / Smells

Answer 3

Black Pepper
Marjoram
Old Leather
Cocoa Powder
Earthy-Spice Aromas

Question 4

Rotundone / Wines

Answer 4

Syrah
Grenache
Zinfandel
Petite Sirah
Mourvèdre
Gruner Veltliner
Schioppettino
Pelaverga, etc.

Question 5

Monoterpenes / Smells
(includes Linalool, Geraniol & Nerol)

Answer 5

Rose
Flowers
Sweet Fruits
Coriander
Mandarin Orange
Sweet Spice

Question 6

Monoterpenes / Wines

Answer 6

Muscat Blanc
Gewurztraminer
Viognier
Riesling
Albarino
Torrontes
Schiava, etc.

Question 7

Sotolon / Smell
(Sotolon comes from oxidation)

Answer 7

Cumin
Maple Syrup
Molasses
Fenugreek
Black Walnut
Roast Tobacco

Question 8

Sotolon / Wines

Answer 8

Madeira
Vin Jaune
Sherry
Old Sauternes
Old Chardonnay
Very Old Red Wines, etc.

You can taste it in white wine aged for about 7-10 years.

Question 9

TDN / Smell
(1.1,6, -trimethyl- 1.2-dihydronapthalene)

Answer 9

Kerosene
Petroleum
New Plastic
Diesel Fuel

Question 10

TDN / Wines

Answer 10

In Many Varieties (Sauvignon Blanc, Chardonnay, etc.), but most dominant in Riesling.

This aroma is one of the few aroma compounds that is almost non-existent in grapes and increases in wine as it ages. The wines noted with the strongest petrol-like aromas come from warmer vintages because the compound develops as grapes are exposed to sunlight.

Question 11

Diacetyl / Smell

Answer 11

Butter
Cream

Question 12

Diacetyl / Wines

Answer 12

Wines with Malolactic Fermentation. (Red wines, Chardonnay, Viognier, etc.)

This compound is much more pronounced in white wines but adds an aspect to red wine that’s often described as creamy or velvety. Diacetyl comes from the post-fermentation process called Malolactic Fermentation which involves bacteria eating malic acid and pooping out lactic acid. The result gives wine this awesome creamy and buttery aroma and texture. By the way, very few white wines undergo this process which is one of the primary reasons they taste so much different than red wines.