How higher alcohols and volatile phenols impact on key aromas

April 2015 /

This article is one of a series which covers the fungal and bacterial origins of wine aromas. These articles detail esters, aldehydes, volatile fatty acids, volatile phenols, sulphurous compounds and higher alcohols. The old adage “one man’s trash is another man’s treasure”, holds true with these compounds.

What the somms said

13 April 2015 /

The relevance of Sommeliers was highlighted by the popularity of the best attended Rootstock session of the year, while the enthusiasm of the Rootstockers in attendance was confirmed by the Twitter action that ensued. In fact, #RootstockSA trended in second place, hot on the heels of #Rhodeshasfallen.