149S - Wine aromas

At every stage, from grape growth to wine production and storage, the development of wine aromas is a major factor. Numerous parameters influence the aromatic potential of wine and can be reasoned in this way: the choice of grape varieties, plots, harvest dates, and cultivation practices... The expression of this potential and the compounds that may be released in the wine remains complex. It is gaining more control every day thanks to the increasing precision of new analysis and control tools for winemaking and aging. This file provides the reader with a wealth of research to better understand the characterization of grape and wine aromas and new technological pathways to enhance control. It aims to bridge the gap between compositional and sensory information. It also offers an excellent overview of ongoing research on an international scale thanks to numerous contributions from institutions such as UC Davis, Catholic University of Santiago in Chile, Geisenheim University of Applied Sciences, Australian Wine Research Institute, University of Bordeaux, University of Montpellier...