UK Wine Show Ben Witchell on the Aromas in Bacchus Part 2
Apr 6, 2018
Ben Witchell, who runs Flint Vineyards in Norfolk, shares his fascinating research on Bacchus wine aromas. He discusses the grape's unique herbaceous and musky characteristics, setting it apart from Sauvignon Blanc. Witchell dives into how fermentation techniques and temperature influence these aromas, providing insights for winemakers. He also highlights future research initiatives aimed at uncovering more about the complex aroma profiles of Bacchus wines, promising exciting developments for the industry.
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Bacchus Aroma Is Unique
- Bacchus aroma is quite unique and not like Sauvignon Blanc despite common belief.
- It has low thiols and no methoxy pyrazine, with more terpenes like hotrinol and oxime compounds.
Bacchus Shows Complex Ester Profile
- Bacchus has fewer individual dominant aromas than Sauvignon Blanc but many complex esters underneath.
- This contributes to its aromatic complexity, making it an interesting wine variety.
Crush or Whole Bunch Press?
- Crushing and de-stemming Bacchus grapes increases skin contact and terpene expression.
- Whole bunch pressing yields less terpene and more balanced aromas.