This study aimed to investigate the possible existence of reproducible aromatic red wine styles, focusing on fresh fruit aromas and mature fruit aromas (i.e., with dark, jammy fruit characteristics) and taking into account both vintage and vineyard.The study was performed on Australian Shiraz and Cabernet‑Sauvignon from three different meso-climate areas and two consecutive vintages. Sequential harvests were carried out based on the plateau of the physiological indicator berry sugar accumulation (mg/berry) in order to obtain fresh fruit and mature fruit wine sensory profiles. There was a predictable aromatic sequence during grape ripening at each of these two distinct maturity stages regardless of grape genotype (variety) and environment (vineyard and vintage). The post-plateau period of berry sugar accumulation was found to be crucial for the evolution of wine aromatic profiles. During this period, wine aromatic and phenolic maturity were uncoupled from technological maturity (i.e., berry sugar concentration). Dimethyl sulfide was found to be the most relevant wine aromatic marker for differentiating the fresh fruit and mature fruit stages irrespective of the variety. Specific cultivar markers with potential sensory contribution were also identified; for example, (Z)‐3‐hexenol, a possible contributor to the aromatic freshness of Shiraz wines from the fresh fruit stage. The evolution of terpenoids appeared to be separate from the dynamics of berry ripening post plateau of fruit sugar accumulation. On the other hand, ester composition was significantly altered during the same ripening period in Shiraz and Cabernet‑Sauvignon wines with a marked grape genotype effect. The results showed that yeast metabolism was also affected by berry ripening evolution from the plateau of berry sugar accumulation onwards.

This study aimed to improve the understanding of 2-aminoacetophenone (2-AAP) formation in white wines, a compound responsible for atypical ageing (ATA) associated with a rapid loss of white wine fruity aroma and to the development of unpleasant odors. Two surveys performed in 139 white wines from Central Europe investigated the varietal effect on wine tendency to form 2-AAP during ageing. The role of some antioxidants and important transition metal ions present in wine (Fe, Cu and Mn) in the formation of 2-AAP was also investigated. The surveys highlighted that Muscat and Riesling wines showed significantly higher concentrations of 2-AAP than Chardonnay and some other regional varieties found in Central Europe such as Grüner Veltliner, Welschriesling and Zelen. The origin of such varietal effects could not be related to the level of any 2-AAP precursor. On the other hand, some of the important wine matrix effects were highlighted. A certain variability in capacity of different antioxidants to limit 2-AAP formation was observed. Supplementations of commercial tannins in wines tended to be more efficient than glutathione in preserving wines from the formation of 2-AAP. Transition metal ions significantly impacted 2-AAP synthesis through complex interactions. Generally, Fe and Mn tended to promote formation of 2-AAP, while the presence of Cu limited it. The higher concentration of transition metal ions significantly improved the efficiency of antioxidants to reduce 2-AAP formation. Further studies investigating the origin of varietal effects and the complex matrix effects involving metal ions and antioxidants in 2-AAP production are warranted.

This study aimed to characterize the aromatic uniqueness of Zelen (Vitis vinifera L.) wines, an authoctonous variety from Vipava Valley located in Western Slovenia, through chemical and sensory assessment. Seventy aromatic compounds, including varietal thiols, esters, C6-alcohols, volatile phenols, terpenoids, and norisoprenoids, were analyzed by HS-SPME-GC-MS in two surveys comparing Zelen wines with four other varieties grown in Vipava Valley. The olfactory space of Zelen wines was defined by comparing their aromatic profiles with those of Pinela wines in a sorting task and by HPLC-olfactometry. Zelen wines were characterised by dried herbs and spicy notes such as thyme, rosemary and basil in comparison to Pinela wines. The chemical profile of Zelen wines was dominated by the presence of an original mixture of monoterpenes, including terpinene isomers, limonene, p-cymene, terpinolene, linalool, and α-terpineol, as well as volatile phenols, 4-vinylguaiacol, and methyl salicylate. The obtained concentrations of 4-vinylguaiacol and methyl salicylate were at levels close to or above the reported olfactory threshold, thus inferring a potential contribution of these compounds to the spicy aromatic components of Zelen wines. Two aromatic fractions reminiscent of herbal notes specific to Zelen wines - isolated by HPLC semi-preparative fractionation and further analysed by HS-SPME-GC-MS - revealed the presence of an original mixture of hydrocarbon monoterpenes, including the compounds that were quantitatively measured, and others, such as β-myrcene, β-phellandrene, E-β-ocimene, Z-β-ocimene, and two 2,4,6-octatriene-2,6-dimethyl isomers. Semi-quantitative measurements showed that this new group of monoterpenes was also present at higher levels in Zelen than in Pinela, Malvasia Istriana, Chardonnay, and Sauvignon blanc wines.

This study investigated the chemical aromatic profiles of 60 volatile organic compounds (VOCs), including 21 terpenes, 6 norisoprenoids, 6 volatile phenols, 4 C-6 alcohols, and 23 esters, in Graševina wines originating from Slavonia and Podunavlje sub-regions (Croatia). Headspace solid-phase microextraction gas chromatography coupled with mass spectrometric detection (HS-SPME-GCMS) was used to assess 60 VOCs, and a novel HS-SPME-GCMS method for the determination of terpenes and norisoprenoids was developed and validated. Statistical analysis found no significant differences between VOCs present in Graševina wines and others wines (Chardonnay and Pinot gris); nonetheless, comparison of VOC fingerprints between different wines from the same producer showed that four terpenes (α-terpinene, γ-terpinene, 1,4-cineol, and 4-terpineol) were present in higher amounts in Graševina wines when compared to other wines. By exclusively examining VOCs within Graševina wines through the utilization of a heatmap and hierarchical clustering, a distinct visualization of samples and VOCs emerged, highlighting the vintage effect. Simultaneously, a partial least squares discriminant analysis model was developed with a confidence interval of 95%, demonstrating a noticeable distinction between samples originating from the western and eastern regions. Furthermore, by employing the heatmap using only VOCs from the terpene and norisoprenoidic groups, a clear separation of samples into two groups was observed based on geographical origin; namely, higher concentrations of norisoprenoids and terpenes were observed in the Slavonia sub-region. These results suggest that terpenes and norisoprenoids to a lower extent may be valuable aromatic markers for the regional typicality of Graševina wines.

Maceration is one of the most important tools available to winemakers for shaping the chemical composition, sensory profile, and overall style of red wines. However, understanding the consequences of different maceration choices remains challenging due to the diversity of available techniques, the complexity of extraction phenomena, and the fragmented nature of the available literature, which spans a wide range of technological strategies, cultivars, vintages, winemaking conditions, and analytical approaches. This review thus provides a comprehensive overview of traditional, advanced and emerging maceration techniques used in red winemaking. Conventional approaches, including pre-fermentative cold maceration, fermentative maceration, extended post-fermentative maceration, whole-bunch fermentation, and carbonic maceration, are discussed alongside technological modifications such as cryoextraction, thermovinification, flesh-release and Accentuated Cut Edges, as well as emerging and non-thermal technologies including pulsed electric fields, ultrasound, high-pressure processing, microwaves and ohmic heating. Particular attention is given to the mechanisms governing extraction, with emphasis on how processing conditions and tissue-disruption phenomena influence grape cell wall integrity, membrane permeability, and the release of targeted constituents from different grape tissues. Finally, the advantages, limitations, and practical implications of each technique are highlighted for researchers and winemakers, indicating the need for an integrated consideration of chemical, microbiological, sensory, technological, and economic factors when optimizing red wine production.