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Wine Making
by Carol Bancroft on August 4, 2007

From The New Zealand Herald:
The aroma, often 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.
But the discerning noses of scientists at the Australian Wine Research Institute have produced a different story.
The fragrance, they say, emanates from a single compound, known as alpha-ylangene, and previously unrecognised.
Will this become something winemakers start to experiment with, or will they continue let the grapes develop into wines with minimal intervention? Time will tell.
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