DOI https://doi.org/10.3390/foods11040509 KEYWORDS Grape over-ripening; alcoholic fermentation; warm climate; climate change; wine aroma; volatile compounds; gas chromatography ABSTRACT Grape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasibility of making […]