A term for wine lacking a refreshing, tart or sour taste, or sparkling wines that have lost their bubbles.
Flavor compounds
Organic substances in the grapes that are responsible for many characteristic flavors and aromas of a varietal wine.
ESTERS
Aromatic flavor compounds which give fruits, juices and wines much of their fruitiness.
The asparagus, gooseberry, and green flavor commonly associated with New Zealand Sauvignon Blanc is derived from flavor compounds known as methoxypyrazines that becomes more pronounced and concentrated in wines from cooler climate regions.
Flavor compounds and tannins also begin to build. Monitoring the grapes will soon move from weekly to daily, anticipating harvest, as vineyard managers test sugar levels and winemakers taste for maturity and ripeness.
Phenolics:Tannins, color pigments and flavor compounds originating in the skins, seeds and stems of grapes. Phenolics, which are antioxidants, are more prevalent in red wines than in whites.
Phenolics
are chemical compounds found in wines; they include tannins, color pigments and flavor compounds
Phylloxera
insect that destroyed most of the world's vineyards in the 19th century ...
Post-Fermentation Maceration: Skin contact with red wines following fermentation. Also called "extended skin contact," the process extracts flavor compounds, color and tannin, resulting in greater varietal character and more developed tannins.
Although American oak is relatively dense making it easily watertight and cheap to mill and cooper, compared to French oak, it has relatively large amounts of some distinctive flavor compounds, reminiscent of dill and coconut, ...
Wine aged in new oak barrels takes on some of the compounds in the barrel, such as vanillin and wood tannins. After 3 or 4 years, most of a barrel's flavor compounds have been leached out and it is well on its way to becoming "neutral." ...
 See also: Flavor, Wine, Grape, Fermentation, Tannin
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