In recent years, there has been a growing interest in research aimed at developing appropriate strategies to reduce the alcohol content of wine. However, the dealcoholization of wines produces a significant loss of volatiles, negatively affecting their aroma. For this reason, there is an important demand from wineries for this type of resource product to compensate for the loss of aromas caused by dealcoholization. In this context, studies on wine aromatization acquire a special importance, being the main objective of this work the improvement of the aroma of wines totally and partially dealcoholized with red fruit by-products.

Acknowledgments
The authors gratefully acknowledge funding from the Junta de Comunidades de Castilla-La Mancha (JCCM) under project SBPLY/23/180225/000035.