Where do the flavors of wine come from and how can we identify them

Where do the flavors of wine come from? Why are they different from those of grapes? The flavors of wine come from the aroma compounds that are released during fermentation, that is, the process by which the sugar in the grape must is transformed into alcohol. The technical term for these compounds is stereoisomers.

That is why, when you smell a wine, the alcohol evaporates into the air, transporting the aroma compounds to your nose. Each wine can contain a large number of different stereoisomers, which will have different impacts on the taste of the wine.

Although it is true that each one perceives the aromas and, therefore, the flavors in a particular way, and the details and descriptors we use to transmit them may vary, in general there is a tendency to coincide in the flavors of a wine, even if only in broad strokes.

Flavors in red wine

Fruit flavours are the easiest to identify in a wine. In red wines, these flavors are usually associated with either red fruit flavors or black fruit flavors. While the former can vary from more tart flavors, such as blueberry, to sweeter ones, such as cherry or raspberry, the latter tend to be more full-bodied, as is the case with Cabernet Sauvignon, for example.

However, many winemakers mix these two types of flavors in their red wines, red and black fruits, by including different varieties of grapes for winemaking, and thus provide more complexity on the palate.

Flavors in white wine

White wines offer two main types of fruit, which are tree fruits and citrus fruits, which will have much to do with the climate of the place where the grapes were grown.

When tasting a white wine, it is advisable to think about the flavor of the fruit perceived, and then focus on the ripeness that this flavor presents in the mouth, and be able to describe it.

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