Aromatic characterization is a key issue to enhance wines knowledge. While several studies argue the importance of wine expertise in the ability of performing odor-related sensory tasks, there is still little attention paid to the influence of expertise on the semantic representation of wine odors.
Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.
In this study, we evaluated the contributions of vision, smell and taste to red wine quality judgments by expert wine tasters.
Over the last decades, wine analysis has become an important analytical field, with emphasis placed on the development of new methodologies for characterization and elaboration control.
It is well known that lactic acid bacteria modify the wine volatile compound. However, very few data are available regarding metabolite changes that occurred during the malolactic fermentation (MLF).