Black Pepper Compound Discovered
Filed in archive 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 Valleyin 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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cabernet+sauvignon
shiraz
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black+pepper
alphaylangene
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Mr Wong
