When you sniff a glass of red wine, fruity and floral aromas should come to mind—not green beans and bell peppers. New research shows that certain viticultural practices can influence the concentration levels of methoxypyrazine, the aroma compounds that give the bell pepper and green bean smell to wines. At low levels, methoxypyrazine compounds can add complexity to wines, said Dr. Justine Vanden Heuvel, viticulturist at Cornell University. But as the concentration increases, the green bell pepper aroma takes over and suppresses the fruity and floral smells. “You can’t smell the fruity aroma as much, because it becomes overwhelmed by […]