Wine 101 · VinePair

The Composition of wine Part II: Volatile Substances

·21 min·2 clips

Keith Beavers suggests sniffing a cat's belly for calmness before diving into the volatile substances that make up wine.

This episode continues host Keith Beavers's exploration of the chemical components that constitute a bottle of wine, focusing specifically on volatile substances. Beavers, the tastings director of Vine Pair, frames the discussion as a thought experiment about what an ingredients label for wine might include. The conversation builds directly on a prior episode covering dissolved gases like sulfur dioxide and carbon dioxide. The episode defines volatile substances as compounds that easily vaporize and escape from wine, primarily contributing to its aroma. Beavers explains that these include various esters, aldehydes, and higher alcohols produced during fermentation. He details how the specific yeast strains used and fermentation temperatures influence the profile of these volatile compounds. The host describes the role of terpenes, a class of volatiles strongly associated with floral aromas in varieties like Muscat and Gewürztraminer. He also covers volatile acidity, explaining its components, acetic acid and ethyl acetate. A key insight is that a wine's "bouquet" develops from volatile compounds created during aging, distinct from its primary fruit aromas. Beavers notes that the perception of these volatiles is highly subjective and influenced by individual physiology and memory. He surprisingly compares the calming effect of inhaling certain volatile compounds to the experience of smelling a cat's belly. The discussion clarifies that while volatile acidity is often considered a flaw at high levels, tiny amounts can add complexity. The episode is educational and conversational, with Beavers using relatable analogies to demystify scientific concepts. The tone is enthusiastic and approachable, designed to make oenology accessible to a curious layperson. Wine enthusiasts seeking to understand the science behind aromas and flavors would find this episode deeply engaging. Listeners preferring narrative-driven content or practical tasting guides might find the technical focus less compelling.

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