How can wine have so many distinctive flavors despite being made only from grapes? For example I recently had Sauvignon Blanc that had a distinct taste of Green pepper, yet only grapes went into making it
In: Chemistry
Grapes have several different acids in them: tartaric, citric, malic, lactic, succinic, and acetic. Those acids react with ethyl alcohol and form esters. These esters are responsible for much of the fruity flavors of wine that are not grape flavors. So that’s why you can taste and smell blueberries, strawberries, lychee etc. from wine made just from grapes.
Now the green pepper aroma/taste comes from a class of chemicals called pyrazines. Some grape varietals have a natural propensity to express those but also it can be influenced by too much water or not trimming enough of the leaves off the vines.
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