Studying how dry extract can affect the aroma release and perception in different red wine styles.

ABSTRACT:

Background

Four red wine matrices representing different red wine styles with the same VOCs (volatile organic compounds), were obtained by enriching a bleed wine with increasing amounts of deodorized dry extract obtained from the pressed wine of the same vinification. The release of VOCs was determined by solid phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS), in conditions mimicking those applied during sensory assessments.

Results

Results show that even though the perception of the overall odor intensity was not significantly influenced by the matrix, this latter modulated the odor profiles: at rising wine dry extract, fruity, floral odors decreased, while dehydrated fruit, woody-toasty, vegetal-earthy notes increased. These changes cannot be fully

SUBMITTER: Piombino P 

PROVIDER: S-EPMC11632168 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature