Studying how dry extract can affect the aroma release and perception in different red wine styles.

Results show that despite a positive trend to higher values, the differences between the matrices were not significant (Friedman; 3° of freedom; P < 0.05) suggesting a limited impact of the diverse matrix compositions on the overall odor intensity (Fig. 2 ).

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8 Among acids, only acetic acid showed a clear trend: it constantly and significantly increased from B to B 1 P 2 .

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9 , 11 , 14 , 42 Several highly significant correlations were found ( r > 0.9) (Table 2 ).

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