[Formation of wine aroma: tones and imperfections caused by minor components (a review)]

Mechanisms of formation of primary and secondary wine aroma and processes associated with wine maturation and ageing are reviewed. Compounds determining brand- or technology-specific aroma tones (floral, fruit, honey, black-currant, nightshade, yeast, oak-cask, thermal, etc.) are identified. Chemical background of unacceptable, foul tones (oxidized, murine, acetic, hydrogen-sulfide, saprogenic, cabbage, hospital, mold, vulpine, etc.) is presented.