432 M.A. Pozo-Bay ́ ́ on and G. Reineccius
In terms of research in this area, historically much more work has focused on
the studying flavour release under equilibrium conditions as opposed to dynamic
conditions. In the future, research should focus to a greater extent on flavour release
under dynamic conditions which better represents aroma release during wine con-
sumption.
Moreover, new winemaking practices, such as the use of yeast derivatives, the use
of oak chips, the aging of wines on lees, and the use of specific micro-organisms to
carry out the alcoholic and malolactic fermentation will require new studies, adding
an understanding of all of these technologies to wine aroma release and ultimately
flavour perception. The role of wine matrix compounds on wine aroma persistence,
one of the most interesting sensory attributes of wines, has been largely neglected
and should be the basis of additional research in the field.
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