*3.1.2.2 Diols*

These compounds are characterized by transforming at relatively acidic pH, such as those found in musts or wines. Some of these compounds thus obtained are fragrant, but may be the cause of transfers of strange aromas to the wines [46]. Red grapes are not very rich in these compounds, but their action on the aroma is not improbable if the olfactory threshold is taken into account, since it is very low in some of its derivatives, either isolated or well mixed [8].
