Wine flavors and aromas

[stevebody]

Go back to Chem 101, guys. Esters can be airborne transmitted if present in sufficient concentration, roughly 400+ PPM. It's the same principle that allows onions to stink up cheeses wrapped up in a fridge or makes your lettuce wind up smelling of garlic. With a good but gentle breeze, days on end of saturation and a strong enough esters profile - like dill or eucalyprus - grapeskins, which are the very definition of permeable membranes, can pick up scents from adjacent plants. This from the Virginia Tech viniculture research program, which was studying the effect of VA's massive pine forests on the state's vieyards.