WAC–IVAS 2026 – Session 5: Sensory analysis, wine styles and consumer perceptions

The agri-food industry generates large amounts of coproducts and by-products that represent valuable resources for developing sustainable and innovative solutions.

Aroma persistence is a key determinant of wine sensory quality, driven by the prolonged perception of volatile compounds retained in the oropharyngeal mucosa and gradually released during saliva swallowing and exhalation.