RT Journal Article SR Electronic T1 Odor Profiles of Wines JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 17 OP 19 DO 10.5344/ajev.1959.10.1.17 VO 10 IS 1 A1 C. S. Ough A1 M. A. Amerine YR 1959 UL http://www.ajevonline.org/content/10/1/17.abstract AB 1. In no case were any two wines exactly the same in their odor profile.2. Odors that are predominant with the raw sample may not appear as the predominant odor that comes through the adsorbents used in this experiment.3. The pomegranate wine odor was adsorbed by charcoal and alumina less than the odor of any of the other wines tested. The Cabernet wine odor was adsorbed by silica gel and Fuller's earth less than that of any of the other wines tested, except for the cherry wine odor, which was adsorbed by the silica gel to the same extent as was the Cabernet odor.