the library

White wine

Spirits & brews· spirit

Every one of its 15 compounds carries a paper the library can cite.

• caprylic acidaromaacidreads as slight odor (PubChem)Measured in 21 of 338 ingredients.cite

  quantified in all twelve commercial white wines, 4.32 to 25.41 µg/L — the only fatty acid present in every bottle — Han et al. 2022, Foods (Table 4, row V22 'Octanoic acid')
• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite

  quantified in all twelve commercial white wines, 16.92 to 85.56 µg/L — the second-largest volatile in most of them and the only higher alcohol besides 1-hexanol present in every bottle — Han et al. 2022, Foods (Table 4, row V17 'Phenylethyl Alcohol')
• linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite

  detected in all eighteen monovarietal Italian white wine types, varietal means from 2.05 µg/L (Arneis) to 46.49 µg/L (Gewürztraminer); the second-highest is Vermentino at 36.94 and the third Falanghina at 18.48, so the terpene runs high in more than the one aromatic variety — Luzzini et al. 2026, Food Chemistry: Molecular Sciences (Table 1 (Enological parameters and volatile compounds concentrations, µg/L, of Control wines), row 'Linalool')Measurement only — the source text is licensed facts-only.
• ethyl octanoatearomaesterMeasured in 24 of 338 ingredients.cite

  quantified in all twelve commercial white wines, 179.24 to 331.53 µg/L — the largest volatile in every one of the twelve, and the only compound in the table whose minimum across bottles exceeds 100 µg/L — Han et al. 2022, Foods (Table 4 (Concentration of volatile compounds in the white wine samples, µg/L), row V23 'Ethyl octanoate')
• ethyl decanoatearomaesterMeasured in 17 of 338 ingredients.cite

  quantified in all twelve commercial white wines, 11.60 to 142.47 µg/L — a twelve-fold spread between bottles, the widest of the universally present esters — Han et al. 2022, Foods (Table 4, row V30 'Ethyl decanoate')
• 1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite

  quantified in all twelve commercial white wines, 3.75 to 23.88 µg/L; the C6 alcohol that carries over from the grape's own lipoxygenase pathway rather than from fermentation — Han et al. 2022, Foods (Table 4, row V6 '1-Hexanol')
• citronellolaromaterpenoidreads as rose odor (PubChem)Measured in 15 of 338 ingredients.cite

  detected in all eighteen monovarietal Italian white wine types, varietal means from 0.26 to 32.23 µg/L; Gewürztraminer holds the maximum and the next-highest variety, Vermentino, reaches only 5.45, so the top of this range belongs to one aromatic variety — Luzzini et al. 2026, Food Chemistry: Molecular Sciences (Table 1, row 'β Citronellol')Measurement only — the source text is licensed facts-only.
• alpha-terpineolaromaalcoholreads as floral, lilac (PubChem)Measured in 54 of 338 ingredients.cite

  detected in all eighteen monovarietal Italian white wine types, varietal means from 0.66 to 21.47 µg/L; Vermentino is the highest and Müller-Thurgau second at 13.16, so unlike most terpenes in this dataset its maximum is NOT Gewürztraminer — Luzzini et al. 2026, Food Chemistry: Molecular Sciences (Table 1, row 'α-Terpineol')Measurement only — the source text is licensed facts-only.
• isoamyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 26 of 338 ingredients.cite

  quantified in all twelve commercial white wines, 1.86 to 39.7 µg/L — a twenty-one-fold spread, the largest relative range of any compound present in every bottle — Han et al. 2022, Foods (Table 4, row V7 'Isoamyl acetate')
• ethyl isopentyl succinatearomaesterMeasured in 1 of 338 ingredients.cite

  quantified in all twelve commercial white wines, 13.01 to 100.02 µg/L; an ageing-associated diester rather than a primary fermentation ester, and one of only seven compounds in the table with no zero in any bottle — Han et al. 2022, Foods (Table 4, row V31 'Ethyl isopentyl succinate')
• 1,2-dihydro-1,1,6-trimethylnaphthalenearomahydrocarbonMeasured in 1 of 338 ingredients.cite

  detected in all eighteen monovarietal Italian white wine types, varietal means from 1.03 to 10.00 µg/L, highest in Vermentino and Cortese. TDN is the carotenoid-derived norisoprenoid that accumulates in bottle-aged white wine, and its presence in every one of the eighteen young control wines shows it is a category-wide constituent rather than an ageing artefact alone. — Luzzini et al. 2026, Food Chemistry: Molecular Sciences (Table 1, row 'TDN')Measurement only — the source text is licensed facts-only.
• L-malic acidtasteacidMeasured in 1 of 338 ingredients.cite

  0.13 to 4.20 g/L across all twelve commercial white wines, present in every one — a thirty-fold spread, far wider than tartaric acid's. The two bottles lowest in malic acid (0.13 and 0.36 g/L) are the same two highest in L-lactic acid (2.21 and 1.57 g/L, against 0 to 0.39 g/L in the other ten), an inverse relation read directly off the paper's own table. — Han et al. 2022, Foods (Table 3, row 'L-Malic acid (g/L)')
• tartaric acidtasteacidMeasured in 6 of 338 ingredients.cite

  0.18 to 1.79 g/L across all twelve commercial white wines, present in every one — the grape-derived acid that no fermentation removes, and the backbone of white wine's acidity — Han et al. 2022, Foods (Table 3 (Concentration of organic acid and other nonvolatile compounds of white wine samples), row 'Tartaric acid (g/L)')
• β-damascenonearomaterpenoidMeasured in 13 of 338 ingredients.cite

  detected in all eighteen monovarietal Italian white wine types, varietal means from 0.10 to 0.56 µg/L — the narrowest range in the whole dataset, a factor of 5.6 across eighteen varieties, and the maximum is Falanghina rather than Gewürztraminer. The most uniformly present norisoprenoid in white wine by this measurement. — Luzzini et al. 2026, Food Chemistry: Molecular Sciences (Table 1, row 'β-Damascenone')Measurement only — the source text is licensed facts-only.
• cis-linalool oxidearomaetherMeasured in 4 of 338 ingredients.cite

  detected in all eighteen monovarietal Italian white wine types, varietal means from 0.83 to 8.16 µg/L — one of the narrowest ranges of any terpenoid in the dataset, only a ten-fold spread across eighteen varieties, which makes it among the most category-typical — Luzzini et al. 2026, Food Chemistry: Molecular Sciences (Table 1, row 'cis-Linalool oxide')Measurement only — the source text is licensed facts-only.