17 Compounds Determined Most of a Red Wine’s Aroma, Study Finds

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17 Compounds Determined Most of a Red Wine’s Aroma, Study Finds
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Only one red wine was tested, but this “fingerprint” could help enhance wine aromas in the future.

, a new study suggests that wines may have a distinct amount of compounds that contribute to the majority of their scent. For the wine in this research, it was 17 to be exact.analyzed at over 80 volatile compounds that contributed to the aroma in a Romanian red wine and found that only 17 of them accounted for 95 percent of the wine’s detectable scent.

According to an announcement from the University of Cordoba in Spain—where two of the researchers are based—the findings in this study can’t necessarily be extrapolated to all wines, since only one type of red wine was tested. However, the research was able to create a so-called “fingerprint” of this wine, and further work could “help guide a wine's organoleptic profile by making certain aroma combinations stronger.

And regardless, these results can make for interesting conversation at your next wine tasting. Aromas are almost certainly subjective based on whoever is doing the smelling, but a paper like this would seem to imply that, though how a wine is perceived and the words we use to describe it may be individualized, the chemical profile coming off a glass of wine is far more defined.

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