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Flavouring vials

Flavouring vials - molecules of white wine

A learning tool for identifying 10 common aromas and flavours in white wine. Use this kit to make additions of flavour compounds to your own base wine.

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Describing wine accurately relies on being able to consistently identify and name its aromas and flavours. Use this kit to experience common wine flavours for yourself. These flavours then become much easier to recognise, when encountering them in wine in the future. The kit can also be used to train others.
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A vial can be used in two ways:

By the Glass: use the built-in pipette to add the compound to a 50 ml wine sample. A single vial provides enough for up to 15 additions.
By the Bottle: add the entire content of the vial to a 750 ml wine bottle.

After addition of the compound, smell and taste the wine sample. Compare it with a second wine sample without the addition. Experiencing the difference side-by-side helps you, or the people you are training, to better understand the flavour and identify it in wine.

About the vials:

3-isobutyl-2-methoxypyrazine

Green bell pepper, tomato leaves

Sauvignon Blanc

4-MMP

Passion fruit, elderflower

Sauvignon Blanc

geraniol

Rose, bergamot

Muscat

rose oxide

Lychee, Turkish delight

Gewürztraminer

benzyl mercaptan

Flint, matchstick

Protective winemaking

ethyl hexanoate

Artificial pineapple, aniseed

Low temperature fermentation

diacetyl

Butter, yoghurt

Malolactic fermentation

vanillin

Vanilla, custard

Oak

eugenol

Cloves, nutmeg

Oak

TDN

Petrol, rubber

Riesling

Frequently asked questions

Where do you ship to?

We ship the flavouring vials worldwide.

Are the flavourings safe for tasting?

After addition to wine, the wine is then safe to taste. The contents of the vials are not intended for direct consumption.

How long do the flavouring vials keep?

When kept refrigerated, they have a shelf life of 12 months, even if part of the flavouring liquid is already used up.

At what temperature should I keep the vials?

They should be kept refrigerated.

What type of base wine should I pick?

White wine: A neutral white wine, such as Pinot Grigio, Ugni Blanc, Soave or unoaked Chardonnay.

Red wine: a neutral red wine, such as Languedoc Merlot, Côtes du Rhône, Bardolino or an entry-level Pinot Noir.

The base wines do not need to be refrigerated – they can be at room temperature.

Do I need equipment to make the flavour additions?

No equipment is needed. The vials contain a built-in pipette. The compounds are sufficiently diluted to eliminate the risk of contamination.

How far in advance of the tasting can I make the flavouring additions?

Typically you make the flavour additions on the same day as the tasting. If you add the flavours to a bottle, you could add the flavours one day in advance of the tasting.

After addition of the flavouring, how long does the wine keep?

Just like any opened wine bottle, the wine will only keep for a few days.

Most flavours will remain noticeable, with the exception of wine faults #4 methyl mercaptan (reduction), as this compound volatilises easily.

Is there any learning material that comes with this product?

You can find several learning content here.

Where do you source your flavours from?

The flavour compounds are sourced from commercial vendors, laboratories and research institutions. They are not sourced from commercial sniffing kits such as Le Nez du Vin.

Are the flavours you use natural?

Some of them are of natural origin, some of them are of synthetic origin. In practical terms, this is irrelevant. Their purity is so high that the natural version cannot be discriminated from its synthetic counterpart.

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