Ben Witchell of Flint Vineyards on the aromas in wine Part 1

This show was published 23 March 2018

Overview

Ben Witchell of Flint Vineyards talks to us about his research project into the Bacchus grape. Ben secured funding from a UK government R&D grant which paid for analysis run by research lab Campden BRI.

The first part of trial was to look out the aromas found in the Bacchus grape variety. They took 10 different Bacchus wines, taking around 12 tank samples from each of the wineries, including Flint Vineyards. These were compared with wines from Germany (Bacchus parents Muller Thurgau, Riesling and Sylvaner), a Sauvignon Blanc from New Zealand, a Verdejo and a Muscat and were all tested for the full spectrum of aromas. Aroma compounds are typically split into two areas - those derived from the grape and those derived from the fermentation process (Esters) which tend to be on the fruity spectrum and volatile. Ben goes on to describe some of the different flavour compounds found in wine. The results will be revealed next week.

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