"Curious" > wrote in message
om...
> What non-acidic, non-acid, non-sulphide, non-oxide, non-ketone chemical[s]
is
> [are] responsible for the foul odors of over-fermented, over-aged, dry
white
> wine [*not* vinegar]?

Curious,
I take the term "under-fermented" to mean some sugar remains in a wine, but
I don't know what you mean be "over-fermented."
I associate a decline in "fruit" character and perhaps a bit of oxidation in
"over-aged" wines, but I don't associate "foul" odors with old wines.
Could you rephrase your question?

Lum
Del Mar, California, USA