I am curious if anyone has had bubble gum flavor in their wine? if so what conditions produced it?
background; in January in preparation for spring contest I am leading a wine defect class trying to show all the flavors mentioned in November ‘22 Winemaker Magazine. Reductive and VA and acetaldehyde are easy to find/ make, ,,, but how can I make bubble gum flavor? ,,, by January
* temperature?
* lower or raise pH?
* high SO2
* ?? Other
background; in January in preparation for spring contest I am leading a wine defect class trying to show all the flavors mentioned in November ‘22 Winemaker Magazine. Reductive and VA and acetaldehyde are easy to find/ make, ,,, but how can I make bubble gum flavor? ,,, by January
* temperature?
* lower or raise pH?
* high SO2
* ?? Other