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Ingredient
wine produced from Cabernet Sauvignon grapes
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wine produced from Cabernet Sauvignon grapes
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“The most intense odorants were 3-methyl-1-butanol, 3-hydroxy-2-butanone, octanal, ethyl hexanoate, ethyl 2-methylbutanoate, beta-damascenone, 2-methoxyphenol, 4-ethenyl-2-methoxy-phenol, ethyl 3-methylbutanoate, acetic acid, and 2-phenylethanol.”
Merlot and Cabernet Sauvignon wines → contain → 3-methyl-1-butanol, 3-hydroxy-2-butanone, octanal, ethyl hexanoate, ethyl 2-methylbutanoate, beta-damascenone, 2-methoxyphenol, 4-ethenyl-2-methoxy-phenol, ethyl 3-methylbutanoate, acetic acid, and 2-phenylethanol
“Seventy-four aroma active compounds were observed in Merlot and Cabernet Sauvignon wines produced in California and Australia.”
Merlot and Cabernet Sauvignon wines → contain → 74 aroma active compounds
“Both Merlot and Cabernet Sauvignon wines were characterized by high fruity, caramel, green, and earthy aroma totals.”
Merlot and Cabernet Sauvignon wines → are characterized by → high fruity, caramel, green, and earthy aroma totals
“Differentiation of the wines of these two varieties was significant only for the caramel descriptor, which was rated higher in the Merlot wines.”
Merlot wines → have higher caramel descriptor ratings → Cabernet Sauvignon wines
“The Cabernet Sauvignon wines and blends differed in their chemical and sensory profiles”
Cabernet Sauvignon wines and blends → differ in → chemical and sensory profiles