Learn to identify 10 important flavour compounds in white wine.
The kit consists of 11 samples (small bottles). One of them is the reference sample (labelled REF), 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 flavour compounds, together with their most common descriptor, are listed at the bottom of this page.
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.
As seen in Konstantin Baum’s video, which you watch below.
- Bell pepper pyrazine (green bell pepper)
- 4-MMP (box tree)
- Isoamyl acetate (banana)
- Acetaldehyde (bruised apple)
- Geraniol (rose)
- Diacetyl (butter)
- Vanillin (vanilla)
- Whisky lactone (coconut)
- 4-EP (barnyard)
- TCA (musty)