**Acknowledgements**

The authors thank Dr. Tania Zaviezo, Paula Reyes-Bravo and Dagoberto Silva for their support in writing this manuscript. Fondo Nacional de Desarrollo Científico

**83**

**Author details**

Liliana Godoy\*, Andrea Acuña-Fontecilla and Daniela Catrileo

\*Address all correspondence to: liliana.godoy@uc.cl

provided the original work is properly cited.

Enología, Pontificia Universidad Católica de Chile, Santiago, Chile

Facultad de Agronomía e Ingeniería Forestal, Departamento de Fruticultura y

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

*Formation of Aromatic and Flavor Compounds in Wine: A Perspective of Positive and Negative…*

y Tecnológico program (FONDECYT 11180979) by CONICYT and Fondo de

*DOI: http://dx.doi.org/10.5772/intechopen.92562*

The authors declare no conflict of interest.

**Figure 2** was created with BioRender.

Inserción Académica PIA-UC-2018.

**Conflict of interest**

**Notes**

*Formation of Aromatic and Flavor Compounds in Wine: A Perspective of Positive and Negative… DOI: http://dx.doi.org/10.5772/intechopen.92562*

y Tecnológico program (FONDECYT 11180979) by CONICYT and Fondo de Inserción Académica PIA-UC-2018.
