What’s Inside #WineWednesday?

Think your glass of Pinot Noir is simply a mix of grapes, yeast and water? Ever wondered why it’s colored? Why some wines are dry and others are velvety? And what makes it smell like, well, wine?

The answer may surprise you.

While the grapes, the water, and the tannins all aid in giving your favorite bottle its taste, it’s the esters, pyrazines, and terpenes that are the real MVP’s in making you crave your #WineWednesday drink.

With a team of sommeliers and scientists at Ava Winery, we are using science to uncover the hundreds of molecules (read ingredients) in your wine. Once we know the ingredients, we find exact molecules from other sources to rebuild your luxury wine molecule by molecule. The good news is because of science, we can reproduce a $10,000 bottle of wine at a fraction of the cost and have it consistently taste like every #WineWednesday should.

Facing the Science
We know molecule names are a bit terrifying and can even make this seem unsafe. So we’re here to introduce you to these molecules (read: ingredients). The exact same molecules in your Napa Valley wine, your Tropicana orange juice, or even those organic strawberries from the farmers market.

So, what’s inside #WineWednesday:

Chemical Name: Ethyl Butanoate
Class: Esters- a type of organic molecule that occurs naturally in fruit
Smell: Grapes
Color: Colorless

Uses: Ethyl Butanoate is one of the most popular molecules used in flavors and fragrances. From orange juice to perfume, we use Ethyl Butanoate nearly everyday.

Where it’s found in nature: All about organic or just desiring to eat healthy? These natural foods all contain Ethyl Butanoate:

apples, apricots, bananas, plums, tangerines, pineapples, strawberries, kiwis, melons, guava, Japanese muskmelons, passionfruit, papaya, and grapefruit juice.

Product Goods: Ethyl Butanoate isn’t listed as an ingredient in these products, but it is one of the many molecules responsible for some of our favorite tastes. Choice drinks from the start of the day: milk, orange juice and coffee, to the end of the day: rum, brandy, beer, sake and wine, all contain Ethyl Butanoate molecules within. Treats like gum and hard candy can thank Ethyl Butanoate for their tutti frutti flavors. And summertime perfumes, air care products, laundry products, and personal care products all smell delightful because of Ethyl Butanoate.

Why plants make it: We’ll keep it short… as plants make energy, they naturally make Ethyl Butanoate. It’s similar to going hard on #MotivationMonday and sweating as a result. The right recipe of a splash of energy and specific enzymes leads to plants creating the molecule that helps your wine smell like grape-goodness.

How We Use It @AvaWineryWe use Ethyl Butanoate molecules the same way nature and your favorite vineyards do: for flavor and aroma.

Safety Concerns: According to the FAO/WHO Food Additive Evaluations-JECFAthere are no safety concerns at current levels of intake when consumed from natural foods or when used separately as a flavor.