The scent of wine is undoubtedly its most extraordinary sensory aspect, because it is also the language of its composition, history, traditions, territories where it is born and microclimates. Wine is the amazing synthesis of the scents of everything around us, because it has in its deepest nature the traces of the earth, flowers, fruits, spices, the sea, the mountains and so many other things that it nobly represents.

The volatile molecules identified in wine to date number just over a thousand. However, not all of them are really odorous and, more importantly, are involved in the scent of wine. We will therefore seek to know first of all where those that really give rise to the scent of wine originate. In addition, the organization of wine scent will be clarified and why some odors are specifically related to certain grape varieties. Finally, the main mechanisms behind the general changes that the olfactory framework of wine undergoes over time and the influence of the main compositional parameters of wine on its longevity will be explored.

Short CV:
Luigi Moio is full professor of Enology at the University of Naples Federico II. For more than 20 years he has been working on sensory, biochemical and technological aspects of wine aroma. He is the author of more than 200 scientific publications in international journals. He is coordinator of the degree course in Viticulture and Enology at the University of Naples and director of the Grapevine and Wine Science section of the same University. A scientific expert for the Ministry of Agriculture for the Oenology Commission at the Organization International de la Vigne du Vin (OIV) since 1998, he has been chairman of the Wine Technology Expert Group of the same intergovernmental organization since 2009, and in 2015 he was elected chairman of the OIV’s Oenology Commission. He is an academician of the Georgofili and the Italian Academy of Vine and Wine.