ArticleJournal of the science of food and agriculture2025
Studying how dry extract can affect the aroma release and perception in different red wine styles.
Article in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Impact of climate-induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ-nonalactone and massoia lactone.Journal of the science of food and agriculture · 2026Article
- Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines.Journal of the science of food and agriculture · 2026Article
- Effects of Trichoderma treatments on the phenolic and sensory quality of Aglianico grapes and wine.Journal of the science of food and agriculture · 2026Article
- Inter- and intra-varietal clonal differences influence the aroma compound profiles of wines analyzed by GC-MS and GC-IMS.Food chemistry: X · 2025Article
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Authors and funding
5 authors.
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Abstract
backgroundFour red wine matrices representing different red wine styles with the same VOCs (volatile organic compounds), were obtained by enriching a bleed wine with increasing amounts of deodorized dry extract obtained from the pressed wine of the same vinification. The release of VOCs was determined by solid phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS), in conditions mimicking those applied during sensory assessments.
resultsResults show that even though the perception of the overall odor intensity was not significantly influenced by the matrix, this latter modulated the odor profiles: at rising wine dry extract, fruity, floral odors decreased, while dehydrated fruit, woody-toasty, vegetal-earthy notes increased. These changes cannot be fully explained by the observed significant influence of the matrix on the release of VOCs or by their correlations with the considered matrix components (ethanol, residual sugars, phenolics, pH), but findings suggest that perceptual interactions are involved.
conclusionThis study could be useful in pressing and blending management for wine aroma quality also considering wine compositional trends under the current climate change context. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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