| | Title | Method used | Alcohol content (%v/v) | Flavour compounds | Reference |
| | Phenolic and aroma composition of white wines produced by prolonged maceration and maturation in wooden barrels | Alcoholic fermentation (S. cerevisiae) | 13 | Monoterpenes (limonene, α-terpinolene), C13 norisoprenoids, C6 alcohols, 4-ethylphenol, 4-vinylphenol, higher alcohols | Lukić et al. [80] |
| | Evolution of the aroma of Treixadura wines during bottle aging | Alcoholic fermentation (S. cerevisiae) | 10–12 | Terpenes (linalool, α-terpineol), C6 compounds (1-hexanol), alcohols, ethyl esters, isoamyl acetate, methanol, acetone, 4-vinyl-phenol, volatile fatty acids | Vázquez-Pateiro et al. [79] |
| | GC-MS analysis of reduced alcohol Muller-Thurgau wine produced using glucose oxidase-treated juice | GOX treatment | 6.23 | n-Butyl acetate, 2 (5H)-furanone, 4-ethyl-cyclohexanone, methyl 11-octadecenoate, and 10-undecenoic acid octyl esters | Pickering et al. [38] |
| | Analysis of volatile compounds in low alcoholic wines obtained by reverse osmosis of grape must | Reverse osmosis | 3.5–8.5% | Acetaldehyde, acetone, ethyl acetate, methanol, propan-1-ol, 2-methyl-propan-1-ol, isoamyl acetate, butan-1-ol, ethyl lactate | Filimon et al. [81] |
| | Screening of new strains of S. ludwigii and Z. rouxii to produce low alcohol beer | Use of special yeast | 0.51 (S. ludwigii) 0.93–3.32 (Z. rouxii) | Diacetyl, ethyl acetate, 3-methyl-2-butanol, 3-methylpropionaldehyde, acetaldehyde, ethyl hexanoate, ethyl octanoate | Francesco, et al. [82] |
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