Banana flavors are the product of yeast metabolism, as are spoilage aromas such as sweaty, barnyard, band-aid, and rotten egg (hydrogen sulfide).Some varietals can also have a mineral flavor, because some salts are soluble in water (like limestone), and are absorbed by the wine.
Wine aroma comes from volatile compounds in the wine that are released into the air. Vaporization of these compounds can be sped up by twirling the wine glass or serving the wine at room temperature.
Tasting
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