The remarkable effects of the non-volatile matrix of wine on the release of volatile compounds evaluated by analysing their release to the headspaces

Six Spanish wines with different wine-making styles were completely dearomatised and later reconstituted to their original volume with a standard volatile solution containing 15 wine aroma compounds with broad differences in physicochemical characteristics. The headspace compositio...

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Bibliographic Details

Published in:	OENO One
Main Authors:	Ricardo Lopez, Yan Wen, Vicente Ferreira
Format:	Article
Language:	English
Published:	International Viticulture and Enology Society 2024-06-01
Subjects:	headspace aroma release flavor-matrix interactions wine GC-MS
Online Access:	https://oeno-one.eu/article/view/7447