Acetic acid in wine is generally considered to be a spoilage product; acetic acid production can also result in the formation of other unpleasant volatile compounds such as ethyl acetate.…

The wine yeast Saccharomyces cerevisiae (S. cerevisiae) converts grape sugars into ethanol and also contributes organoleptic properties during wine fermentation. Other non-Saccharomyces yeast species can also impact a wine’s sensory…

Vegetative wine aromas generally reduce quality in red and white wines.  Methoxypyrazines (MP) are a class of chemicals produced in the fruit that are responsible for some of the vegetative…

Polyphenols from grapes are responsible for the color and taste of red wines. They also provide unique nutritional and health benefits to humans when consumed in moderation. Amongst these compounds,…

Introduction to 4-Ethylphenol, 4-Ethylguaiacol, and the Brettanomyces/Dekkera Connection Brett is probably resident in most Okanagan wineries, but is kept in check by current sterile techniques, and the 4-ethylguaiacol and 4-ethylphenol…