Then olfactometry was used to determine if some specific aroma compounds were responsible of this typicality. The olfactometry technique was applied on dichloromethane extracts and allows determining 101 flavour compounds. PLS Regression was used to determine the correspondences between the typicality and the odorant zones and this allowed identifying different molecules responsible for the typicality of Chardonnay wines.
Two main groups of studies concerning wines will probably be developing in the future: