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Green refers to herbaceous, vegetative and unripe aromas in the wine. The most common chemical compounds that cause these aromas are methoxypyrazines, which are associated with aromas of grass, eucalyptus, asparagus, beans and green bell pepper. In most (and especially red wines) these aromas are unwanted. However for certain grapes, such as Sauvignon blanc and Cabernet sauvignon, they are characteristic for their varietal aroma.


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