Flavours

1
Flavours

• Specific flavours may also be sensed, due to the
  mix of organic molecules that grape juice and
  wine contain.

2

• The most typical intentional flavour elements in
  wine are those that are imparted by aging in oak
  casks, and virtually every element of chocolate,
  vanilla, or coffee are actually a factor of oak
  and not the native grape.

3
Aroma

• Wine aroma is the result of the interaction
  between components of the grapes and those
  produced during winemaking process, fermentation
  and aging. Being served at room temperature
  increases the vaporization of aroma compounds,
  making the wine more aromatic.