What non-acidic, non-acid, non-sulphide, non-oxide, non-ketone chemical[s] is [are] responsible for the foul odors of over-fermented, over-aged, dry white wine [*not* vinegar]?
- posted
19 years ago
Extremely-Ripe White Wine?
Loading thread data ...
- Vote on answer
- posted
19 years ago
Curious, I take the term "under-fermented" to mean some sugar remains in a wine, but I don't know what you mean be "over-fermented." I associate a decline in "fruit" character and perhaps a bit of oxidation in "over-aged" wines, but I don't associate "foul" odors with old wines. Could you rephrase your question?
Lum Del Mar, California, USA
- Vote on answer
- posted
19 years ago
Maybe he's referring to ATA, the atypical aging defect, which shows up in white wines as the scent of floor wax, varnish, dirty dish rag, wet dog . . . ?
No one knows for certain yet what compounds are responsible for these odors, nor exactly what causes it, though drought stress on the wines seems to be implicated.
Dave
**************************************************************************** Dave Breeden snipped-for-privacy@lightlink.com- Vote on answer
- posted
19 years ago
You may be right Dave. I keep reading and hearing about ATA, but I have no personal experience (yet). lum