Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening

- Molecular markers of dried fruit aromas of musts and wines were identified.
- Aroma reconstitution experiments were performed.
- Grape dehydration under artificial light increases the production of compounds.
- We underline in situ oxidation mechanisms during grape dehydration.
- Identification of 2-hydroxy-3-methylnonan-4-one as reduction product of MND.