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This review comprehensively examines the complex interactions among aroma compounds in wine, emphasizing their role in shaping wine flavor profiles. These interactions, occurring at the physicochemical, olfactory receptor, and neural levels, can either enhance or mask sensory perceptions, significantly influencing wine quality. Non\u2010volatile compounds, such as polyphenols and polysaccharides, also play a critical role by modulating aroma volatility through interactions like \u03c0\u2013\u03c0 stacking and hydrophobic bonding. The review evaluates current methodologies, including sensory analysis and instrumental techniques, and emphasizes the need for advanced models to predict interaction outcomes. Notably, within a 2%\u201310% ethanol concentration range, \u201cpositive odor intensity\u201d and \u201cpositive aroma persistence\u201d increase with ethanol levels, illustrating the complex relationship between matrix components and sensory perception. 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