**Author details**

Antia G. Pereira1,2, Maria Fraga1,2, Paula Garcia-Oliveira1,2, Maria Carpena1 , Cecilia Jimenez-Lopez1,2, Catarina Lourenço-Lopes1 , Lillian Barros<sup>2</sup> , Isabel C.F.R. Ferreira<sup>2</sup> , Miguel Angel Prieto1 \* and Jesus Simal-Gandara<sup>1</sup> \*

1 Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense, Spain

2 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal

\*Address all correspondence to: mprieto@uvigo.es and jsimal@uvigo.es

© 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, provided the original work is properly cited.

*Management of Wine Aroma Compounds: Principal Basis and Future Perspectives DOI: http://dx.doi.org/10.5772/intechopen.92973*
