Ethanol (alcohol) interacts with sensory attributes of wine and can decrease the potency of aromas as the amount of alcohol increases, according to Dr. Carolyn Ross of Washington State University. Ethanol affects the solubility and volatility of binding properties, masking or swamping out other aromas, said Ross, WSU food science professor. Research literature also shows that ethanol enhances heat, roughness, and can be bitter, she said, adding that it interacts with major wine components like glucose, glycerol, and catechin. “Ethanol affects the head space of wine so that you smell fewer compounds when you take a whiff of wine,” said […]