By aroma must not be understood simply those odors which are delicate and agreeable, as when speaking of bouquet; for example, the foxy odor or aroma of certain American grapes, varieties of the species Vitis labrusca, and of the wine made from them, is far from agreeable. The aroma is the odor which comes from the skins of aromatic grapes, and varies in quantity and quality ^according to the variety of grape and the degree of its maturity. It passes into the wine in wine making; the aroma therefore exists in the grapes as well as in the wine.

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