Vegetal aroma constitutes an important sensory classification for wine. However, its precise terminology and corresponding molecular basis remain poorly defined.
Wine is one of the most complex food sensory systems.
The increasing consumer demand for high-quality alcohol-free wines has necessitated a deeper understanding of how dealcoholisation affects the complex matrix of wine.
Fermentative and post-fermentative maceration applied to white grapes has been traditionally used in Georgian winemaking and recently gained wider international interest.
The development of advanced multisensor platforms capable of rapidly analyzing complex chemical matrices remains a key challenge in analytical sensing.
The sensory expression of wine emerges from dynamic interactions between volatile and non-volatile compounds and is perceived through two distinct yet complementary olfactory pathways: via ortho and retronasal.
Minerality is one of the most discussed and least clearly defined descriptors in modern wine science.
Sparkling wine is defined as a wine containing carbon dioxide in solution, produced exclusively through a secondary fermentation process.
Armenian brandy is a culturally and economically significant distilled spirit, characterized by a complex sensory profile shaped by autochthonous grapevine varieties, distillation, and barrel aging and blending.
According to the OIV, consumption of rosé wines exceeded worldwide production by 6% (1). These figures stimulated the experimental vinification of 3 different rosé styles for each of the cultivar Merlot, Pinot Noir and Dornfelder.
The term 'minerality' is one which is still widely employed to describe wines. Mineral wines have sensory characteristics such as gunflint aromas, sometimes extending to reduction odours.
Dealcoholized wines represent a rapidly expanding product category, yet their sensory properties remain insufficiently documented.
Today, the consumption of high quality wines with significant ageing potential has become widespread well beyond the countries that have historically produced them.
Wine is an experience good whose quality can’t be directly assessed prior to consumption. Consumers therefore rely on extrinsic cues to form quality judgments.
The quality of white wine is closely linked to its sensory profile, including colour, odour, and taste.