E. Campo, V. Ferreira, A. Escudero, and J. Cacho, Prediction of the wine sensory properties related to grape variety from dynamicheadspace gas chromatography-olfactometry data, J. Agric. Food Chem, issue.14, pp.5682-5690, 2005.

M. Vilanova and F. Vilarino, Influence of geographic origin on aromatic descriptors of Spanish Albarino wine, Flavour Fragrance J, vol.21, issue.2, pp.373-378, 2006.

S. Koundouras, V. Marinos, A. Gkoulioti, Y. Kotseridis, and C. Van-leeuwen, Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv. Agiorgitiko (Vitis vinifera L.). Effects on wine phenolic and aroma components, J. Agric. Food Chem, vol.54, issue.14, pp.5077-5086, 2006.
URL : https://hal.archives-ouvertes.fr/hal-02663729

P. Polaskova, J. Herszage, and S. E. Ebeler, Wine flavor: chemistry in a glass, Chem. Soc. Rev, vol.37, issue.12, pp.2798-2798, 2008.

A. Escudero, E. Campo, L. Farina, J. Cacho, and V. Ferreira, Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines, J. Agric. Food Chem, vol.55, issue.11, pp.4501-4510, 2007.

C. Dufour and I. Sauvaitre, Interactions between anthocyanins and aroma substances in a model system, J. Agric. Food Chem, vol.48, issue.5, pp.1784-1788, 2000.

C. Dufour and C. L. Bayonove, Influence of wine structurally different polysaccharides on the volatility of aroma substances in a model system, J. Agric. Food Chem, vol.47, issue.2, pp.671-677, 1999.
URL : https://hal.archives-ouvertes.fr/hal-02684870

C. Dufour and C. L. Bayonove, Interactions between wine polyphenols and aroma substances. An insight at the molecular level, J. Agric. Food Chem, vol.47, issue.2, pp.678-684, 1999.
URL : https://hal.archives-ouvertes.fr/hal-02684322

D. M. Jung, J. S. De-ropp, and S. E. Ebeler, Study of interactions between food phenolics and aromatic flavors using one-and twodimensional H-1 NMR spectroscopy, J. Agric. Food Chem, vol.48, issue.2, pp.407-412, 2000.

J. Aronson and S. E. Ebeler, Effect of Polyphenol compounds on the headspace volatility of flavors, Am. J. Enol. Vitic, vol.55, issue.1, pp.13-21, 2004.

V. Ferreira, I. Jarauta, R. Lopez, and J. Cacho, Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry, J. Chromatogr., A, vol.1010, issue.1, pp.95-103, 2003.

P. R. Jones, R. Gawel, I. L. Francis, and E. J. Waters, The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine, Food Qual. Pref, vol.19, issue.6, pp.596-607, 2008.

D. M. Jung, J. S. De-ropp, and S. E. Ebeler, Application of pulsed field gradient NMR techniques for investigating binding of flavor compounds to macromolecules, J. Agric. Food Chem, issue.15, pp.4262-4269, 2002.

M. P. Saenz-navajas, E. Campo, P. Fernandez-zurbano, D. Valentin, and V. Ferreira, An assessment of the effects of wine volatiles on the perception of taste and astringency in wine, Food Chem, 2010.
URL : https://hal.archives-ouvertes.fr/hal-00681130

V. Ferreira, J. Pet'ka, M. Aznar, and J. Cacho, Quantitative gas chromatography-olfactometry. Analytical characteristics of a panel of judges using a simple quantitative scale as gas chromatography detector, J. Chromatogr., A, vol.1002, issue.1-2, pp.169-178, 2003.

A. Dravnieks, Atlas of Odor Character Profiles, pp.354-370, 1985.

L. Mateo-vivaracho, J. Cacho, and V. Ferreira, Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans. Optimized procedure and analytical applications, J. Chromatogr., A, issue.1, pp.9-18, 2008.

C. Ortega, R. Lopez, J. Cacho, and V. Ferreira, Fast analysis of important wine volatile compounds. Development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts, J. Chromatogr., A, vol.923, issue.1-2, pp.205-214, 2001.

R. Lopez, M. Aznar, J. Cacho, and V. Ferreira, Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection, J. Chromatogr., A, vol.966, issue.1-2, pp.167-177, 2002.

E. Campo, B. V. Do, V. Ferreira, and D. Valentin, Aroma properties of young Spanish monovarietal white wines: a study using sorting task, list of terms and frequency of citation, Aust. J. Grape Wine Res, vol.14, issue.2, pp.104-115, 2008.

. Iso-norm-3591, Sensory Analysis: Apparatus Wine Tasting Glass; International Organization for Standarization, 1977.

E. Campo, J. Ballester, J. Langlois, C. Dacremont, and D. Valentin, Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: a case of Burgundy Pinot noir wines, Food Qual. Pref, vol.21, issue.1, pp.44-55, 2010.

L. P. Mccloskey, M. Sylvan, and S. P. Arrhenius, Descriptive analysis for wine quality experts determining appellations by Chardonnay wine aroma, J. Sens. Stud, vol.11, issue.1, pp.49-67, 1996.

V. Ferreira, P. Fernandez, C. Pena, A. Escudero, and J. F. Cacho, Investigation on the role played by fermentation esters in the aroma of young spanish wines by multivariate-analysis, J. Sci. Food Agric, vol.67, issue.3, pp.381-392, 1995.

V. Ferreira, F. S. Juan, A. Escudero, L. Cullere, P. Fernandez-zurbano et al., Modeling quality of premium Spanish red wines from gas chromatography-olfactometry data, J. Agric. Food Chem, vol.57, issue.16, pp.7490-7498, 2009.

B. Pineau, J. C. Barbe, C. Van-leeuwen, and D. Dubourdieu, Examples of perceptive interactions involved in specific "red-" and "blackberry" aromas in red wines, J. Agric. Food Chem, vol.57, issue.9, pp.3702-3708, 2009.
URL : https://hal.archives-ouvertes.fr/hal-02667035

J. H. Swiegers, R. L. Kievit, T. Siebert, K. A. Lattey, B. R. Bramley et al., The influence of yeast on the aroma of Sauvignon Blanc wine, Food Microbiol, vol.26, issue.2, pp.204-211, 2009.

T. Tominaga, P. Darriet, and D. Dubourdieu, Identification of 3-mercaptohexyl acetate in Sauvignon wine, a powerful aromatic compound exhibiting box-tree odor, vol.35, pp.207-210, 1996.

, We thank the Instituto de Estudios Riojano and Consejer?´a de Educacio´n, MEC/FEDER (AGL2007-65139 project), for their financial support. M.-P.S.-N. thanks the University of La Rioja for her FPI grant, vol.14, 2009.