Which compounds are typical aromatics from grapes noted as white pepper?

Which compounds are typical aromatics from grapes noted as white pepper?

• A. Methoxypyrazines, Rotundone
• B. Esters
• C. Diacetyl
• D. Vanillin

Answer: (A)

A white-pepper aroma in wine comes from grape-derived compounds, not from fermentation or oak notes. The key players are methoxypyrazines, which produce green, peppery, herbaceous scents at very low concentrations (think green bell pepper characteristics in Sauvignon Blanc and other varieties), and rotundone, a peppery compound that can give a white-pepper spice nuance in some wines. Esters, diacetyl, and vanillin create fruity, buttery, and vanilla notes, respectively, and are not associated with the classic white-pepper grape aroma. So the compounds that match the description are methoxypyrazines and rotundone.

A white-pepper aroma in wine comes from grape-derived compounds, not from fermentation or oak notes. The key players are methoxypyrazines, which produce green, peppery, herbaceous scents at very low concentrations (think green bell pepper characteristics in Sauvignon Blanc and other varieties), and rotundone, a peppery compound that can give a white-pepper spice nuance in some wines. Esters, diacetyl, and vanillin create fruity, buttery, and vanilla notes, respectively, and are not associated with the classic white-pepper grape aroma. So the compounds that match the description are methoxypyrazines and rotundone.