Honey aromas

Hello, Does anybody know what compounds give wine honey aromas? Cheers and TIA Nils

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

Reply to
Mike Tommasi

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

2,6,6-Trimethylcyclohex-2-ene-1,4-dione , the frist being a lactone, the second an isoprenoid. Admittedly, the first is isolated in Slovakian brandy ...

Thanks for your input!

Cheers

Nils

Reply to
Nils Gustaf Lindgren

"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

Reply to
Anders Tørneskog
Reply to
Nils Gustaf Lindgren

Nils Gustaf Lindgren ha scritto:

Hi Nils a couple of link

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Luk

Reply to
Luk
Reply to
Anders Tørneskog
Reply to
Nils Gustaf Lindgren

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

Reply to
Martin Field

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