Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

The value of, opportunities provided by, and the difficulties in elucidating the exact
contribution that chemical compounds make to wine aroma and flavour are outlined and …

Fifty‐two young monovarietal red wines made with Grenache (17 samples), Tempranillo (11
samples), Cabernet Sauvignon (12 samples) and Merlot (12 samples) grapes have been …

The aroma profile of five premium red wines has been studied by sensory descriptive
analysis, quantitative gas chromatography− olfactometry (GC-O), and chemical quantitative …

The grape is one of the oldest and most important horticultural crops. Grape and wine aroma
has long been of cultural and scientific interest. The diverse compound classes comprising …

An aroma profile, based on the contents of 36 specific compounds, grouped in seven series
that contribute to wine odour was developed, allowing wines to be classified according to …

The aroma of six premium quality Spanish red wines has been studied by quantitative gas
chromatography− olfactometry (GC-O) and techniques of quantitative chemical analysis. The …

The aroma of a Grenache rosé wine from Calatayud (Zaragoza, Spain) has been elucidated
following a strategy consisting of an aroma extract dilution analysis (AEDA), followed by the …

β-Damascenone, a C-13 norisoprenoid compound, is usually presented as an impact
odorant in red wines. Its direct contribution to their aroma was investigated. Both free β …

The volatile composition of young white wines from Vitis vinifera cv. Zalema, an
autochthonous grape variety in Huelva (southern Spain), has been studied by gas …