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The paper proposes an evaluation of the flavor potential of the Pinot Noir wine, in whose production technology maceration-fermentation enzymes were used and their influence in the context of variable temperature parameters. The GC_FID methods used led to the identification and quantifying of esters such as Ethyl Octanoate, Ethyl Decanoate, Diethyl Succinate, Ethyl Lactate, Isoamyl Acetate, Ethyl Acetate, Ethyl Formate, that combined led to the conclusion that maceration-fermentation enzymes and temperature contri...