A. Baiano, C. Scrocco, G. Sepielli, and M. A. Nobile, Wine Processing: A critical review of physical, chemical, and sensory implications of innovative vinification procedures, Crit. Rev. Food Sci. Nutr, vol.56, pp.2391-2407, 2016.

G. Bernardi, R. G. Vendruscolo, T. S. Ferrão, J. S. Barin, A. J. Cichoski et al., Jelly palm (Butiaodorata) wine: Characterization of volatile compounds responsible for aroma, Food Anal. Methods, vol.7, pp.1982-1991, 2014.

J. M. Conner, A. Paterson, and J. R. Piggott, Release of distillate flavour compounds in Scotch malt whisky, J. Sci. Food Agr, vol.79, pp.1015-1020, 1999.

M. B. De-castilhos, D. Bianchi, V. L. Gómez-alonso, S. García-romero, E. Hermosín-gutiérrez et al., Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta, Food Chem, vol.272, pp.462-470, 2019.

A. Dominguez and E. Agosin, Gas chromatography coupled with mass spectrometry detection for the volatile profiling of Vitis vinifera cv. Carménère wines, J. Chil, vol.55, pp.385-391, 2010.

H. Escalona, L. Birkmyre, J. R. Piggott, and A. Paterson, Effect of maturation in small oak casks on the volatility of red wine aroma compounds, Anal. Chim. Acta, vol.458, pp.45-54, 2002.

H. Escalona, J. R. Piggott, J. M. Conner, and A. Paterson, Effect of ethanol strength on the volatility of higher alcohols and aldehydes, Ital. J. Food Sci, vol.11, pp.241-148, 1999.

L. Fariña, V. Villar, G. Ares, F. Carrau, E. Dellacassa et al., Volatile composition and aroma profile of Uruguayan Tannat wines, Food Res. Int, vol.69, pp.244-255, 2015.

P. Ferraretto and E. Celotti, Preliminary study of the effects of ultrasound on red wine polyphenols, CyTA -J. Food, vol.14, pp.1-7, 2016.

. Gagliole, Vinificazione integrale. Available at, 2013.

O. Geffroy, R. Lopez, E. Serrano, T. Dufourcq, E. Gracia-moreno et al., Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes, Food Chem, vol.187, pp.243-253, 2015.

E. Gómez, A. Martínez, and J. Laencina, Changes in volatile compounds during maturation of some grape varieties, J. Sci. Food Agr, vol.67, pp.229-233, 1995.

C. C. Guerra, Maturação da uva e condução da vinificação para a elaboração de vinhos finos, Simpósio Mineiro de Viticultura e Enologia. Viticultura e Enologia: atualizando conceitos, pp.179-192, 2002.

H. Guth, Quantitation and sensory studies of character impact odorants of different white wine varieties, J. Agric. Food Chem, vol.45, pp.3027-3032, 1997.

, INRA, 2020.

L. Jiao and S. Ouyang, The Chinese wine industry, The Palgrave Handbook of Wine Industry Economics, pp.225-246, 2019.

B. Lorrain, S. Tempere, N. Iturmendi, V. Moine, G. De-revel et al., Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level, Food Chem, vol.140, pp.76-82, 2013.
URL : https://hal.archives-ouvertes.fr/hal-02648590

G. Lytra, S. Tempere, L. Floch, A. De-revel, G. Barbe et al., Study of sensory interactions among red wine fruity esters in a model solution, J. Agr. Food Chem, vol.61, pp.8504-8513, 2013.
URL : https://hal.archives-ouvertes.fr/hal-02651747

J. Lyu, Y. Ma, Y. Xu, Y. Nie, and K. Tang, Characterization of the key aroma compounds in 'Marselan' wine by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission tests, Molecules, vol.24, pp.2978-2993, 2019.

H. Ma, Cool climate wine production in China, Wine Vit. J, vol.32, pp.23-25, 2017.

Z. Ma, S. Yang, J. Mao, W. Li, W. Li et al., Effects of shading on the synthesis of volatile organic compounds in ''Marselan'' grape berries (Vitis vinifera L .), J. Plant Growth Regul, 2020.

, Instrução normativa n° 14, de 08 de fevereiro de, Complementação dos Padrões de Identidade e Qualidade do Vinho e Derivados da Uva e do Vinho, 2018.

T. J. Mason, Power ultrasound in food processing -the way forward, Blackie Academic & Professional, pp.105-126, 1998.

A. Miele and L. A. Rizzon, Discrimination of Brazilian red varietal wines according to their sensory descriptors, Ciênc. Agrotec, vol.35, pp.1172-1176, 2011.

M. Mihnea, M. L. González-sanjosé, M. Ortega-heras, and S. Pérez-magariño, A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques, LWT -Food Sci. Technol, vol.64, pp.32-41, 2014.

M. A. Morgano, S. C. Queiroz, and M. M. Ferreira, Aplicação da análise exploratória na diferenciação de vegetais, Brazil. J. Food Technol, vol.2, pp.73-78, 1999.

, Compendium of international methods of analysis of wines and musts. International Organisation of Vine and Wine, OIV, 2019.

V. Ostapenko, O. Tkachenko, and E. Iukuridze, Sensory and chemical attributes of dessert wines made by different freezing methods of 'Marselan' grapes, Ukr. Food J, vol.6, pp.278-290, 2017.

R. A. Peinado, J. Moreno, J. E. Bueno, J. A. Moreno, and J. C. Maurício, Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration, Food Chem, vol.84, pp.585-590, 2004.

R. Perestrelo, A. Fernandes, F. F. Alburquerque, J. C. Marques, and J. S. Camara, Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds, Anal. Chim. Acta, vol.563, pp.154-164, 2006.

B. Pineau, Contribution à l?étude de l?arôme fruité specifique des vins rouges de Vitis vinifera L. Cv. Merlot noir et Cabernet Sauvignon. 228 p, 2007.

S. Piras, J. Brazão, J. M. Ricardo-da-silva, O. Anjos, and I. Caldeira, Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties, Ciência Téc. Vitiv, vol.35, pp.49-62, 2020.

E. G. Plaza, R. Jurado, J. A. Iniesta, and A. B. Bautista-ortín, High power ultrasounds: A powerful, non-thermal and green technique for improving the phenolic, Bioweb of Conferences 41st World Congress of Vine and Wine, vol.12, p.2001, 2019.

J. Robinson, J. Harding, and J. Vouillamoz, Wine Grapes: a complete guide to 1368 vine varieties, including their origins and flavours. 1248 p. Penguin Random House, 2013.

T. Shinohara, Gas chromatographic analysis of volatile fatty acids in wines, Agr. Biol. Chem, vol.49, pp.2211-2212, 1985.

M. Toma, M. Vinatoru, L. Panywnyk, and T. J. Mason, Investigation of the effects of ultrasound on vegetal tissues during solvent extraction, Ultrason. Sonochem, vol.8, pp.137-142, 2001.

M. Vilanova, Z. Genisheva, M. Graña, and J. M. Oliveira, Determination of odorants in varietal wines from international grape cultivars (Vitis vinífera) grown in NW Spain, S. Afr. J. Enol. Vitic, vol.34, pp.212-222, 2013.

R. R. Villamor and C. F. Ross, Wine matrix compounds affect perception of wine aromas, Annu. Rev. Food Sci. T, vol.4, pp.1-20, 2013.

J. Wang, S. Huo, Y. Zhang, Y. Liu, and W. Fan, Effect of different pre-fermentation treatments on polyphenols, color, and volatile compounds of three wine varieties, Food Sci. Biotechnol, vol.25, pp.735-74, 2016.

L. Zea, L. Moyano, J. Moreno, B. Cortes, and M. Medina, Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing, Food Chem, vol.75, pp.79-87, 2001.