Understanding the Perceptual Interactions of Wine Flavour Compounds

This research explores how volatile and non-volatile compounds, particularly amino acids, influence wine sensory properties. Using sensory-guided approaches, experimental designs, and multivariate statistics, it uncovers key compounds and cross-modal interactions that help predict and optimize wine taste and consumer acceptance. The evidence presented here supports L-proline as a central modifier of dry red wine taste, flavour and mouthfeel.<p></p>