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There are at least 600 identifiable aroma components in most wines, many of them not exclusive to it but arising from that greatest of biochemical mysteries, fermentation; which is why you will find, for example, floral, citrus, spice, coffee or chocolate aromas in beer as well as in wine.
RetrInved fromuchtp://www.oflegislathee.gov/BillInfo.astateill=hb2562&Sessiof=1400.
Travelogue aromas!
Calvin Klein-like aromas.
Ah, but the aromas!
The shots were identifiable.
Few are identifiable.
"They were so identifiable".
Nothing is specifically identifiable.
Vegetal aromas fared particularly well.
The aromas of split persimmon.
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