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Fatty Acids in Red Wine

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Fatty acids in red wine make it taste fruity. intro: - red wine : red wine is so loaded with antioxidants that it’s necessary to indulge in it regularly

* heart benifits. * compounds * list of fatty acids: polyphenols - Essential fatty acids are long-chain polyunsaturated fatty acids made from linolenic, linoleic, and oleic acids.
Aroma analysis indicated treatments accounted for an average of 59% of the variance in aroma for all three seasons (Figure 1). GDC wines were distinguished by overall aroma intensity, and fruity, sweet vanilla aromas. Aroma descriptors appeared to cluster around growing season. For example, wines produced in the cool, wet, 2003 vintage with limited fruit Brix were generally characterized by vegetative aromas, while those produced in the drier and warmer 2004 vintage had higher fruit and overall aroma intensity.

Figure 1. Principal component analysis (PCA) of aroma of Viognier wines produced on Geneva Double Curtain (GDC), Smart-Dyson (SD) Down or Up, and Vertical Shoot Positioned (VSP) training in 2003 through 2005.

Figure 1. Principal component analysis (PCA) of aroma of Viognier wines produced on Geneva Double Curtain (GDC), Smart-Dyson (SD) Down or Up, and Vertical Shoot Positioned (VSP) training in 2003 through 2005.

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GLOSSARY of Wine-Tasting Terminology
ACETIC (see also ASCESCENCE).
All wines contain acetic acid - (ie: vinegar). Normally the amount is insignificant and may even enhance flavour. At a little less than 0.10% content, the flavour becomes noticable and the wine is termed acetic. Above 0.10% content is considered a strong fault. A related substance, ethyl acetate, contributes the smell associated with acetic acid content.

ASCESCENCE
"Ascescence" is the term used to mark the presence of acetic acid and ethyl acetate. Detected by sweet and sour, sometimes vinegary smell and taste along…...

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