There is evidence in the literature that non-volatile wine matrix can modify the release and therefore the perception of the compounds involved in wine aroma [1-3].
Pomace and grape stems are the main solid organic waste from winery industries, resulting from the pressing and/or fermentation processes it is generated in large amounts in many parts of the world
Climate change has become a major challenge for grape and wine production around the world
A positive role of mannoproteins on wine stability and red wine mouth sensations has been widely described. Commercial mannoproteins are available and some yeast strains are offered with a higher formation of mannoproteins.