Why wine smells like fruit without fruit

Glossary

Terms that have earned their place

Volatility

The capacity of a compound to enter the gas phase under defined conditions.

Headspace

The air above the liquid in a glass, where volatile compounds travel toward the nose.

Concentration

The amount of a compound present; it matters, but does not translate linearly into perceived intensity.

Detection threshold

A probability of detection measured with a defined method, panel, and matrix—not a universal human switch.

Matrix

The rest of the wine—water, ethanol, sugar, acids, phenolics, and other compounds—that can change release and perception.

Mixture

Several volatile compounds perceived together, with possible masking, enhancement, or emergent impressions.

Precursor

A compound that can be transformed or released into an aroma-active form.

Ester

A broad compound family; many esters form during fermentation and some can support fruit-like impressions.

Thiol

A sulfur-containing compound family; some volatile thiols have very low measured thresholds in particular matrices.

Methoxypyrazine

A potent grape-derived compound family associated with possible green or herbal impressions.

Monoterpene

A compound family found in free and bound grape forms that can contribute floral or citrus possibilities.

Norisoprenoid

A carotenoid-breakdown product family that can form, release, or change during winemaking and ageing.