“…Ozone can change the aromatic profile of winegrapes favouring glycosylation (De Sanctis et al ) but can also induce the formation of small, but significant, amounts of compounds of sugar oxidation, such as furaldehyde (sweet, brown, woody, bready, caramellic and with a slight phenolic nuance), hydroxymethylfurfural (fatty, buttery, musty, waxy and caramellic) and 3‐hydroxy‐2,3‐dihydromaltol (sweet, caramellic, cotton candy, jammy fruity and burnt with bready nuances), in white winegrapes treated with ozone at low temperature (Carbone ). These compounds are generally the result of sugar dehydration and are indicative of maderisation, heating of wine or heat concentrated must, that is, a strong oxidation process (Williams et al , Pereira et al ).…”