A Preliminary Investigation into the Influence of Low-Intensity Natural Mid-Infrared and Far-Infrared/Near-Microwave Emissions on the Aroma and Flavor of a Young Dry Red Wine

Brief treatment of a bottled young dry red wine with low-intensity natural emissions in the mid-infrared and far-infrared/near-microwave regions of the electromagnetic spectrum resulted in moderate changes in the concentrations of certain odorants in the wine headspace (vapor), as shown by headspace–solid-phase microextraction–gas chromatography/mass spectrometry (HS-SPME-GC/MS). The headspace levels of certain long-chain ethyl carboxylate esters and methyl salicylate were somewhat enhanced, whereas those of certain aromatic monohydric alcohols, a succinate ester, and oak lactone were somewhat depleted. A tentative explanation of these results is offered whereby waveform treatment results in general re-organization of non-covalent associations of both odorant (volatile) and non-volatile components in wine, leading to the preferential extra release of certain odorants into the headspace (vapor phase) and preferential increased trapping of certain other odorants in wine (liquid phase).