PTR-MS monitoring of volatiles fingerprint evolution during grape must cooking

► Characterisation of mass spectral fingerprints of cooked must volatiles. ► Understanding the role of temperature on the development of volatiles during must cooking. ► Effect of non enzymatic browning reactions on the evolution of volatiles fingerprint. ► Putting the basis for prediction of volatiles profile during grape must cooking. ► Modulation of cooking temperature to obtain specific flavour characteristics.