Food res. int. Food res. int. Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs) Alegre Yohanna Universidad de Zaragoza Arias-Pérez Ignaciio Universidad de Zaragoza Hernández-Orte Purificación Universidad de Zaragoza Ferreira Vicente Universidad de Zaragoza 2020 research-article