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White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold.It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour.White wine is mainly from "white" grapes,
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About
White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold.It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour.White wine is mainly from "white" grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon, and Riesling.
Aroma profile
Derived from this ingredient’s flavor compounds
odor_active×31
sweet×22
0×19
fruity×18
fragrant×17
lemon×15
terpenes×13
popcorn×12
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Grape2 axes agreeused together in recipesshares flavor compounds
Pacific Rockfish2 axes agreeused together in recipesshares flavor compounds
Striped bass2 axes agreeused together in recipesshares flavor compounds
Grouper2 axes agree
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“An extensive survey of Australian wines (44 white and 146 red) highlighted that only red wines contained significant amounts of 1,8-cineole (up to 20 μg/L).”
“In red wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (177.18 +/- 96.06 mg/L) than that in white wines (8.75 +/- 4.53 mg/L).”
red wines→has higher total oligomeric proanthocyanidin content→white wines
