{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,7]],"date-time":"2026-07-07T14:11:00Z","timestamp":1783433460810,"version":"3.54.6"},"reference-count":48,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2024,9,10]],"date-time":"2024-09-10T00:00:00Z","timestamp":1725926400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Four red wine matrices representing different red wine styles with the same VOCs (volatile organic compounds), were obtained by enriching a bleed wine with increasing amounts of deodorized dry extract obtained from the pressed wine of the same vinification. The release of VOCs was determined by solid phase micro\u2010extraction\u2010gas chromatography\u2013mass spectrometry (SPME\u2010GC\u2013MS), in conditions mimicking those applied during sensory assessments.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Results show that even though the perception of the overall odor intensity was not significantly influenced by the matrix, this latter modulated the odor profiles: at rising wine dry extract, fruity, floral odors decreased, while dehydrated fruit, woody\u2010toasty, vegetal\u2010earthy notes increased. These changes cannot be fully explained by the observed significant influence of the matrix on the release of VOCs or by their correlations with the considered matrix components (ethanol, residual sugars, phenolics, pH), but findings suggest that perceptual interactions are involved.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>This study could be useful in pressing and blending management for wine aroma quality also considering wine compositional trends under the current climate change context. \u00a9 2024 The Author(s). <jats:italic>Journal of the Science of Food and Agriculture<\/jats:italic> published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.13882","type":"journal-article","created":{"date-parts":[[2024,9,10]],"date-time":"2024-09-10T05:52:25Z","timestamp":1725947545000},"page":"901-912","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Studying how dry extract can affect the aroma release and perception in different red wine styles"],"prefix":"10.1002","volume":"105","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8705-9846","authenticated-orcid":false,"given":"Paola","family":"Piombino","sequence":"first","affiliation":[{"name":"Department of Agricultural Sciences, Division of Vine and Wine Sciences University of Naples Federico II  Avellino Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8553-1369","authenticated-orcid":false,"given":"Maria Tiziana","family":"Lisanti","sequence":"additional","affiliation":[{"name":"Department of Agricultural Sciences, Division of Vine and Wine Sciences University of Naples Federico II  Avellino Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elisabetta","family":"Pittari","sequence":"additional","affiliation":[{"name":"Department of Agricultural Sciences, Division of Vine and Wine Sciences University of Naples Federico II  Avellino Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9245-6635","authenticated-orcid":false,"given":"Angelita","family":"Gambuti","sequence":"additional","affiliation":[{"name":"Department of Agricultural Sciences, Division of Vine and Wine Sciences University of Naples Federico II  Avellino Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luigi","family":"Moio","sequence":"additional","affiliation":[{"name":"Department of Agricultural Sciences, Division of Vine and Wine Sciences University of Naples Federico II  Avellino Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,9,10]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf904377p"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1146\/annurev-food-030212-182707"},{"key":"e_1_2_6_4_1","volume-title":"Flavour: From Food to Perception","author":"Paravisini L","year":"2017"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-319-26932-0_8"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.08.072"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12078-017-9238-2"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1097-0010(199805)77:1<121::AID-JSFA14>3.0.CO;2-V"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/app11031157"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.21548\/32-1-1362"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2021.643258"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.131229"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.09.037"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.10.098"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.1c02934"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.05.015"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1108\/07363761111101903"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.20870\/oeno-one.2020.54.3.3093"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9111530"},{"key":"e_1_2_6_20_1","volume-title":"Compendium of International Methods of Must and Wine Analysis","author":"Organisation Internationale de la Vigne et du Vin","year":"2015"},{"key":"e_1_2_6_21_1","doi-asserted-by":"publisher","DOI":"10.5344\/ajev.2003.54.4.301"},{"key":"e_1_2_6_22_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2009.02126.x"},{"key":"e_1_2_6_23_1","volume-title":"4120 (E). 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