Identifiying "black pepper" aroma in wine
By Marisa D'Vari | August 2nd, 2007 | Category: News | No Comments »As if Australians need to create more "frankenwine."
Australian scientists say they have identified the substance that gives some red wines a distinctive peppery aroma. Until recently, the aroma (found in fuller-bodied wines made from shiraz or cabernet sauvignon grapes) was until now assumed to be linked with climate. Certain wine-growing areas, such as the Barossa Valley in South Australia, seemed to yield reds with that characteristic.
Researchers now say the aroma emanates from a single compound, known as alpha-ylangene, and previously unrecognised. The discovery might enable wine-makers to control the bouquet of reds, in the same way that they alter a wine's characteristics with different yeast varieties or oak barrel fermentation.
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