Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening

• Molecular markers of dried fruit aromas of musts and wines were identified. • Aroma reconstitution experiments were performed. • Grape dehydration under artificial light increases the production of compounds. • We underline in situ oxidation mechanisms during grape dehydration. • Identification of 2-hydroxy-3-methylnonan-4-one as reduction product of MND.