Honey aromas

According to my notes, 2-phenyl ethanol, cinnamic acid, ethyl decanoate, phenethyl acetate and phenylacetic acid.

Apparently also 2,5-dimethyl-4-hydroxy-3[2H]-furanone, and

Thanks for your input!

Cheers

Nils

"Nils Gustaf Lindgren" skrev i melding news:srGum.11796$ snipped-for-privacy@newsb.telia.net...

How come a shrink knows organic chemistry? Or is it Google knowledge? :-) Anders

google-san-wa anata-no tomodashi-desu as I always point out ... yeah, google, and a curiosity that endangers all the neighbourhood cats ... Seriously, I will hold a lecture on aromatic French wines next Tuesday, and I always want to know more than is contained in the pensum. Besides, I do know SOME organic chemistry. We were, after all, required to learn the Krebs cycle :((( in med school. Never had much practical value in my professional life, really.

No doubt, one of these days you will find me studying Hungarian just to try to find out how, when, and why the pinot gris landed in Badacsony. That is one thing I doubt I'll be able to find out using google, since the matter is swamped by the recurring factoid of Charles IV having had it imported in

Cheers

Nils

"Anders Tørneskog" skrev i meddelandet news:4abb4538$0$30647$ snipped-for-privacy@anchorman-read.tele.net...

Nils Gustaf Lindgren ha scritto:

Hi Nils a couple of link

There are other things than Google -

Im Burgund wuchs die Rebe früher oft inmitten von Pinot Noir auf, von dem sie ohne die Trauben nicht unterschieden werden kann. In Niederösterreich und Westungarn wurde sie bereits im 13. Jahrhundert von Zisterzienser-Mönchen angebaut, woher sich auch der Name "Grauer Mönch" ableitet. Diese standen in direkter Verbindung mit ihren Mutterklöstern im Burgund. In Südbaden wurde sie mit den Sorten Roter Traminer und Hanns (Hansen, Kleiner Veltliner) verwechselt (ID = A. Jung). Alle drei Sorten wurden bereits im Jahre 1639 unter dem Homonym Musler (Graue) bei Schaffhausen angebaut. Das Synonym Grauer Tokayer und die mährische Herkunft des Hanns und des Traminer könnten auf eine Herkunft aus Nordungarn oder Slowakei hinweisen.

So, nothing with Charles IV here

Anders

"Nils Gustaf Lindgren" skrev i melding news:jcIum.11797$ snipped-for-privacy@newsb.telia.net...

Thanks - sometimes I forget being teutophone . However, any reference to Pinot (of any color) earlier than the late 14th century is, I fear, largely hypothetical. The earliest dokucemntation of pinot is if I have read this correctly from the court of Philip the Bold, the first Valois duke of Burgundy, and more or less contemporary with the wellknown valediction of the "evil and disloyal" Gamay, from the same duke. Btw, here the claim is that the variety was found in Western Hungary in the

The lack of mention of Charles IV is refreshing.

I will have to look into your reference, it is very interesting. Thank you very much!

Cheers

Nils

"Anders Tørneskog" skrev i meddelandet news:4abb7fd4$0$30648$ snipped-for-privacy@anchorman-read.tele.net...

I don't know the compounds but I do know from experience that wines that have been made from grapes infected with noble rot exhibit more and more honey aromas as they age and less of the varietals (typically semillon or riesling) from which they were made. Similarly aged Hunter Valley semillons (very dry wines) can also show honeyed fragrance.

Cheers!

Martin