Roasted: adj. The different characteristic aromas of wines made in barrels are smoky, spicy, coconut, vanilla and roasted notes such as coffee and toast.
Recent work has shown that the key component of the roasted aroma of wines aged in barrels is an extremely odorous volatile thiol, 2-furanemethanethiol (2-FM). This molecule was also identified for the first time, in 1926, in roasted coffee. The roasted character of elegant wines...
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