Can You Use the Same Methods With the Positive Flavors in Wine?

I've probably tried maybe 200 different aroma compounds and there's three that I can't get. Diastitil butter, citronellal and Rotondo are two of them. The key thing is to just accept that what you're really doing is just getting a cloud of this sort of like cherry over here or black currant across the way. Some flavors tend to be a little bit confected as well so yeah sometimes it's hard to see through the confection and the medium that the aroma is in to actually see the aroma. But once you've identified what the aroma was in that medium it becomes it's not so bad.