> (Do wines ever have 6-carbon carboxylic acids, or 10-carbon alkanes — i.e., goats, armpits or jet fuel? I am not a wine chemist and cannot answer this question. But one of the experts interviewed on Somm mentioned that a common tasting note is cat urine, but that in polite company you’re supposed to refer to it by the code phrase “blackcurrant bud.” Maybe one of those things wine experts say is code for “smells like a goat,” I don’t know.)
> (Do wines ever have 6-carbon carboxylic acids, or 10-carbon alkanes — i.e., goats, armpits or jet fuel? I am not a wine chemist and cannot answer this question. But one of the experts interviewed on Somm mentioned that a common tasting note is cat urine, but that in polite company you’re supposed to refer to it by the code phrase “blackcurrant bud.” Maybe one of those things wine experts say is code for “smells like a goat,” I don’t know.)