Abstract
The herbaceous (vegetative) character of wine can be sensorially pleasant or not depending on different circumstances. This character can be specific to a particular grape cultivar (an endogenous varietal character) or produced during the winemaking procedure, from either an endogenous or exogenous cause. Several volatile wine components containing oxygen (aldehydes and alcohols with 6 carbon atoms), nitrogen (alkylmethoxypyrazines), and selected sulfur compounds (thiols, sulfides, disulfides) are reviewed and described. The effects of micro-oxygenation and storage in wood on the herbaceous post-fermentative character are discussed. Finally, the preventive tools and winemaking technologies used to reduce or to control this sensory character are described. © 2016, Chiriotti Editori. All rights reserved.