Sensory properties: psychophysics, experimental economy, connections with neurosciencesWinemaking processes and oenological practices
Closure permeability: a key parameter for modulating the aroma of monovarietal white wines during bottle ageing
Bottle aging is crucial for wine quality, influencing its chemical and sensory properties [1]. Ideally, a phase of qualitative ageing enhances sensory attributes before a decline in quality occurs. Understanding the impact of oenological variables on these phases is a key challenge in modern winemaking.