Information about aromas
Asparagus | Banana |  Band-aid |
| Aroma profile for Banana |
| Due to an ester, and encouraged by fermentation at low temperatures. It is also found in red wines that have undergone carbonic maceration (such as Beaujolais Nouveau). Can also be found in some Alsace wines as they age. |
| Chemicals contributing to aroma: 1,5-dodecanolide 1-phenylethyl acetate Amyl acetate Ethyl acetate ethyl butyrate Isoamyl acetate isobutyl acetate |
Encyclopedia entries that mention Banana
Alcohol
Aromas
ester
Esters
Ethyl acetate
fermentation temperature
Volatile
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