In recent years, in line with consumer preferences and due to the effects of global climate
change, new trends have emerged in wine fermentation and wine technology. Consumers …

The sensory properties of wines are a major element that will determine success with
consumers. It has been only in recent times that the wine industry and research community …

This work aims to assess the aromatic sensory contribution of the four most relevant wine
higher alcohols (isobutanol, isoamyl alcohol, methionol and β-phenylethanol) on red wine …

This exploratory pilot study analyzes the influence of organic labeling on the sensory
perception of wine, assessing not only overall hedonic rating but specific experiences of …

Wine aroma is the result of complex interactions between volatile compounds and non-
volatile ones and individual perception phenomenon. In this work, an aroma network …

Background Wine flavour has been methodically studied since the beginning of sensory
research, with various purposes relating to product quality and consumer preferences …

Due to socioeconomic changes, the demand for and interest in alcoholic beverages have
recently been increasing. Among various alcoholic drinks, consumer preference for wine …

The present study was aimed at increasing the understanding of red wine mouthfeel by
investigating the potential cross-modal effect of aroma and establishing relationships …

Amino acids and volatile compounds play an important role in wine aroma and sensory
characteristics. The concentrations of these compounds might be altered by climate …

Quality and complexity are abstract terms employed frequently to describe a wine's overall
attributes. In the present study, we investigated:(i) attributes driving wine professionals' …