LCGC International reports that researchers at the University of Naples have examined how rising alcohol levels and declining acidity can change the aroma and taste of red wine. Tests involving nine versions of a neutralised red wine found that higher alcohol and lower acidity increased the release and perception of two lactone compounds associated with sweet, perfumed, prune-like and prematurely aged aromas, while also reducing sourness and increasing bitterness. The findings suggest that acidification, commonly used to correct climate-related imbalances, must be carefully managed because it can also alter aroma perception and overall sensory quality.