Wine is a complex matrix that includes components with different chemical natures, the
volatile compounds being responsible for wine aroma quality. The microbial ecosystem of …

The perception of wine flavor and aroma is the result of a multitude of interactions between a
large number of chemical compounds and sensory receptors. Compounds interact and …

Integrating machine learning with surface-enhanced Raman scattering (SERS) accelerates
the development of practical sensing devices. Such integration, in combination with direct …

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 …

This review focuses on the considerable amount of research directed at defining the
accumulation of esters during fermentation and their contribution to aromas in foods and …

Background Terpenoids are among the most important constituents of grape flavour and
wine bouquet, and serve as useful metabolite markers in viticulture and enology. Based on …

Wine flavor is a vital quality characteristic in wine, influenced by those flavor components
with low sensory thresholds. It is crucial to recognize and classify the wine components …

Grapes are grown worldwide, on about 7.9 million ha, and are used to produce wine, raisins,
juice, jam, concentrate, and seed oils, as well as fresh fruit. Grapes (Vitis sp.) are members …

The assessment of wine traceability and authenticity is a critical issue that has gained a lot of
interest internationally. Specific quality control programs are mandatory in many countries …

Wine aroma strongly influences wine quality, yet its composition and its evolution during the
winemaking process are poorly understood. Volatile compounds that constitute wine aroma …