Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage.

This study explores the impact of natural flower extracts from , , and to enhance the aroma of dealcoholized Chardonnay wine, addressing the sensory deficiencies commonly associated with dealcoholized wine beverages (DWBs). The investigation revealed a richer bouquet of aromatic compounds, particularly higher alcohols, esters, and terpenes, which significantly elevated the aromatic profile of treated wines without altering their physicochemical properties. Principal Component Analysis (PCA) showed distinct aroma profiles between control and flower extract-DWBs, with the latter exhibiting enhanced floral and fruity characteristics. Additionally, Partial Least Squares Regression (PLSR) showed a positive correlation between specific volatile classes especially terpenes and esters, sensory attributes of floral and fruity notes, highlighting the crucial role of these compounds in enhancing overall aroma. These findings not only present a promising opportunity to improve the appeal of DWBs, but also suggest a potential for broader applications in the beverage industry.