Summary: What do “volatile acidity” and “reduction” smell like? What is the difference between a taint and an off-flavour? Find out at this webinar with sensory scientist Sietze Wijma. Hundreds of different flavour and aroma compounds have been identified in wine. These can be traced back to different grape varieties, winemaking techniques and microorganisms. However, sometimes things don’t go according to plan. The unintentional appearance of