Contribution of terpenes, methanethiol, and fermentative esters to sparkling wine aroma in relationship to production technology, vintage, and aging: a case study on Durello wines.

Sensory evaluation by means of a sorting task approach indicated the existence of two main types of odor profile, one clearly associated with Classico method. The main drivers of such aroma diversity were esters, 1,4-cineole and methanethiol. This article is protected by copyright. All rights reserved.