Postharvest dehydration of red grapes: impact of temperature and water‐loss conditions on free and glycosylated volatile metabolites of exocarp and epicarp of Nebbiolo and Aleatico varieties

These findings can assist passito wine production in preserving varietal aromas of original grapes trough optimized dehydration conditions, preventing sensory homologation occurring because of strong uncontrolled dehydration. They can also promote optimization of energy consumption, thus fostering financial and environmental sustainability. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.