Wine 101: The Composition of Wine Part II: Volatile Substances
Today, we’re continuing our journey into the different chemical components of wine. Last week, we talked about all of the gasses that dissolve into wine, but now we’re shifting our attention to the compounds that come out of it: volatile compounds.
Although the word “volatile” can be used to describe things that are dangerous, turbulent, and unpredictable, in the world of chemistry, “volatile compounds” are simply substances that evaporate easily at room temperature. They’re all of the wonderful — or not so wonderful — things that flood your senses as oxygen interacts with wine in a glass.
On this episode of “Wine 101,” we’re going to break down all these volatile compounds, namely water, ethanol, acetaldehyde, esters, and acetic acid. Tune in for more.
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“Wine 101” was produced, recorded, and edited by yours truly, Keith Beavers, at the VinePair headquarters in New York City. I want to give a big old shout-out to co-founders Adam Teeter and Josh Malin for creating VinePair. Big shout-out to Danielle Grinberg, the art director of VinePair, for creating the most awesome logo for this podcast. Also, Darby Cicci for the theme song. And I want to thank the entire VinePair staff for helping me learn something new every day. See you next week.
*Image retrieved from caftor via stock.adobe.com
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