Information about aromas
Bell Pepper | Biscuity |  Bitter Almond |
| Aroma profile for Biscuity |
| This is a property of Champagne as it ages. It is caused by a the Maillard reaction, which produces acetal by autolysis when the wine is aged on its yeast. |
| Chemicals contributing to aroma: 4-heptenal Acetal |
Encyclopedia entries that mention Biscuity
Champagne
Maillard
Options for searching aromas and compounds database |
| View lists of aromas by selecting a type in the box and clicking the icon |
| Select an aroma by name directly from the box and click the icon. |
| Select a compound by name directly from the box and click the icon. |
| When an aroma or compound is displayed, choose the next or last entry in the alphabetical list preceding the entry. |
| Any of these terms can also be entered directly in the encyclopedia. |
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