Sensory-active compounds influencing wine experts’ and consumers’ perception of red wine

For experts, wine quality is linked to high contents of norisoprenoids. For consumers, wine quality is linked to high contents of oak-related volatiles. Ethanol increases finish intensity and duration of coconut and floral flavors in red wine.

There is a lack of studies focusing on the chemical compounds involved in quality perception.

A Washington State work combines both sensory and chemical approaches with the final goal of evaluating the sensory-active compounds influencing wine experts’ and consumers’ perception of red wine quality.

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