GuildSomm Podcast Wine Chemistry with P.J. Alaimo
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Mar 12, 2024 P.J. Alaimo, a chemistry professor specializing in organic chemistry and food science, engages in a deep dive into wine chemistry. He discusses the fascinating role of chemical compounds like pyrazines and aldehydes in flavor aging. Get insights into the art of aroma recognition, and even try a fun blind smelling exercise to enhance your tasting skills. P.J. also unpacks the impact of acidity, tannins, and alcohol on wine's profile, revealing the intricate molecular dance that defines our beloved beverages.
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Wine Composition
- Wine comprises about 85% water and 15% alcohol.
- The remaining small percentage contains aroma and mouthfeel molecules, present in parts per million or even billion.
Aroma Detection
- Humans can detect certain wine molecules at incredibly low concentrations (parts per trillion).
- The detection threshold differs between individuals and molecules due to genetics and receptor variations.
Learned vs. Innate Senses
- Aroma recognition, unlike taste, is a learned skill developed through experience.
- While basic tastes are innate, differentiating complex aromas like blackcurrant and blackberry requires training.