Description
Learn to identify 10 important flavour compounds in red wine.
The kit consists of 11 wine samples (small bottles). One of them is the reference sample, the other 10 (labelled 1 – 10) are samples with each a single flavour compound added. Each compound is added in a realistic, challenging quantity: the same level you would find it naturally occurring in wine.
The samples are preserved with an inert gas blend. They have a shelf life of four weeks from the dispatch date. The samples are safe to smell and to taste.
Click to reveal the 10 flavours
| Number | Flavour | Compound | Origin |
|---|---|---|---|
| 1 | Green bell pepper | 3-isobutyl-2-methoxypyrazine | Cabernet Sauvignon |
| 2 | Banana | isoamyl acetate | Carbonic maceration |
| 3 | Violet | beta-ionone | Colour pigment degradation |
| 4 | Eucalyptus | eucalyptol | Eucalyptus trees |
| 5 | Black pepper | rotundone | Syrah |
| 6 | Acidic | tartaric acid | Grape pulp |
| 7 | Vanilla | vanillin | Oak |
| 8 | Coconut | whisky lactone | Oak – American |
| 9 | Chocolate | 2,3,5-trimethylpyrazine | Oak |
| 10 | Leather | 4-EG | Brett/bottle ageing |