Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights

Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining complexity quality red wines: astringency aroma. VOCs’ volatility solubility strongly influenced by matrix composition, including interactions with PPhs. To date, these have not been deeply studied, although topic is great interest oenology. This article reviews available knowledge on physicochemical effects release perception wine aromas orthonasal retronasal conditions. It describes molecular insights phenomena that can modify VOCs behavior, according to different chemical classes. introduces possible impact saliva aroma through modulation polyphenols–aroma interactions. Limitations gaps overcome presented together updated approaches used investigate those their effects, as well future perspectives subject.