Lum ) wrote:

>"Curious" > wrote in message
. com...
>> 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


Maybe he's referring to ATA, the atypical aging defect, which shows
up in white wines as the scent of floor wax, varnish, dirty dish
rag, wet dog . . . ?

No one knows for certain yet what compounds are responsible for
these odors, nor exactly what causes it, though drought stress on
the wines seems to be implicated.

Dave
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Dave Breeden