Ever wondered why some red wines smell like artificial banana candy?
That signature banana aroma comes from a compound called isoamyl acetate, which forms during carbonic maceration, a winemaking technique where whole grape berries ferment from the inside out.
This process is most famously used in Beaujolais, France, with the Gamay grape, but it can occur in other red wines too.
By choosing carbonic maceration, winemakers create bright, fruity wines with that unmistakable banana note.
Have you had a wine with these candy banana notes?
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