A new line of research focused on determining the chemical, biochemical and physiological factors affecting the composition of the retronasal aroma during wine consumption, has led to new scientific approaches being required. Not only focusing on the wine itself, but also on the interaction of the wine and its chemical components, with structures and components of the oral cavity that mainly happen during wine intake.

What are the consequences on the kinetics of aroma release in the buccal-pharyngeal cavity?

Read the article to learn about the techniques that have verified the impact of the non-volatile matrix of the wine and especially of the phenolic composition, on the retronasal aroma and its sensory impact.

Article based on the paper presented at the SIVE OENOPPIA Awards (12th edition of Enoforum; Vicenza, Italy, May 21-23, 2019)

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