White wine flavor

Mai-wein, -trank, m. white wine flavored with woodruff, -weinessenz, /. an alcoholic solution of coumarin used for flavoring. 

Vermouth is typically made from neutral-flavored, dry, white wines, flavored with herbs, roots, and barks. These typically include cardamom, cinnamon, marjoram, and chamomile. The wine is finally fortified with a neutral grape spirits. 

Blanc, a connection has been established by sensory descriptive analyses between the aroma attributes of hydrolyzed flavor precursors from the grapes and wines of these varieties (7-10). These studies have demonstrated that grape glycosides are of importance to white wine flavor, in particular after a period of wine storage. Similarly, for the black grape variety Shiraz, a sensory study has indicated that juice glycosidic hydrolysates have aroma characteristics in common with those of wines of that variety (11). 

A white wine flavored with wormwood or other herbs such as anise, cinnamon, bitter orange peel, cloves, and elderberries. There are two types (1) a dark or reddish, richly flavored (sweet) Italian variety and (2) a pale yellow or light, dry French variety. Vermouth can be used as a liqueur or in cocktails. 

A midpriced bottle of Champagne or a similar sparkling wine, eighteen dollars or so, is a useful economy, too, served as kir royales, with the addition of a fruit liqueur like creme de cassis or creme de framboise. You can look for less likely, more exotic flavors, like creme de peche, which is peach, or creme de mure, blackberry. It s a nice touch to have a bar stocked with an interesting variety. With white wine, they make a good rotation of aperitifs year-round. 

Flavor characteristics of white Concord wine are completely different from those of red Concord wine. Although fruity, the foxy character is almost entirely lacking in the white wine. The white Concord wine is valuable in blends and in the production of baked dessert wines. 

The wine yeast, Saccharomyces fermentati, is able to form a film or veil on the surface of dry white wines of about 15-16% alcohol. This yeast produces agreeable smelling and tasting substances which dissolve in the wine and give it the aroma and flavor characteristic of Spanish fino sherries. To provide itself with energy for growth while in the film form on the surface of the wine, the yeast utilizes some of the oxygen from the atmosphere above the wine in the partially filled butt or barrel to oxidize some of the ethyl alcohol from the wine. The ethyl alcohol of the wine is not completely metabolized to carbon dioxide and water, however, but is oxidized to acetaldehyde—probably the principal compound in the complex mixture responsible for the aroma of this type of appetizer wine. 

The notion "heterocycles" in this context appears like a foreign word or a troublemaker, which could disturb the carefully tended harmony of the desirable odorants, the wine flavor, and taste bouquet characteristic of individual white wine varieties. In this review, we speak about quantities and odor thresholds between a few milligrams per liter and nanograms per liter, or even less. 

Thibon, C., Shinkaruk, S., Jourdesa, M., Bennetau, B., Dubourdieu, D., and Tominaga, T. (2010). Aromatic potential of botrytized white wine grapes Identification and quantification of new cysteine-S-conjugate flavor precursors. Anal. Chim. Acta 660,190-196. 

Vermouth was initially made from red wine, produced to be slightly sweet, and possess a mildly sharp after taste. However, around 1800, dry vermouth made its appearance in the Marseilles, France. In 1813, Joseph Noilly created the style that came to be known as dry or French vermouth. By 1855, Noilly s son, Louis, and his brother-in-law, Claudius Prat, were producing Noilly Prat dry vermouth in southern France. This white, wine-based, fortified drink, is now flavored with as many as 40 aromatic herbs and flavorings, such as juniper, cloves, quinine, orange peel, nutmeg, and coriander (The New Encyclopaedia Britannica, 1995). 

Fermentation of the base white wine, used in producing the fortifying brandy, follows standard procedures. In Cognac, nonaromatic varieties, such as Trebbiano and Baco 22A, are used, where in Armagnac, Trebbiano is preferred. These cultivars have little varietal aroma, retain high acidity, and have limited alcohol production potential. In California, French Colombard, Thompson Seedless, and Tokay are the cultivars without distinctive flavor used to produce a brandy base wine. 

As already stated, the ameliorative effect of malo-lactic fermentation is equally important in the preparation of red wines—probably more so since a degree of tartrate not desirable in a red wine is often wanted in a white wine. It is also necessary to achieve bacterial stability. So long as malic acid remains in the wine and there is any presence of lactic bacteria, there is a risk, however remote, of delayed fermentation in the bottle accompanied by hazes and gassiness. In former times, French Burgundies often were subject to this accident. Finally, the slight increase of volatile acidity that accompanies malo-lactic fermentation may help to heighten and improve aroma and flavor. 

Whereas the glucose ester 9 has been identified for the first time as a natural wine constituent, glycoconjugates of its reduced form, i.e. of the monoterpene diol 11, are known Riesling wine constituents (2). Under acidic conditions, diol 11 was partially converted into the bicyclic ether 12, the so-called dillether (2). In analogy to the formation of ether 12 from terpene diol 11, a likely formation of lactone 10 from acid 9A could be be expected (cf. Fig. 5). This so-called wine-lactone 10, first identified as an essential oil metabolite in the Koala (55), has recently been established by Guth (34) as a major aroma contributor in two white wine varieties. The 35,3a5,7aR-configured isomer of 10, which has been identified in wine, is reported to possess an unusual low flavor threshold of 0.01-0.04 pg/L of air and a sweet, coconut-like aroma (55). 

Guth, H. (1998) Comparison of different white wine varieties in odor profiles by instrumental analysis and sensory studies. In Waterhouse, A.L., Ebeler, S.E. (eds.) Chemistry of Wine Flavor, ACS Symposium Series 714, pp. 39-52... 

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