« Previous AbstractEvaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines    Next AbstractA Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators »

Foods

Title:		Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines
Author(s):		Amores-Arrocha A; Sancho-Galan P; Jimenez-Cantizano A; Palacios V;
Address:		"Department of Chemical Engineering and Food Technology, Vegetal Production Area, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain"
Journal Title:		Foods
Year:		2020
Volume:		20200723
Issue:		8
Page Number:		-
DOI:		10.3390/foods9080981
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The natural composition of bee pollen can provide all the necessary nutrients for yeasts. This investigation aims to analyze the impact of pollen addition on the profile of volatile and sensory compounds in Tintilla de Rota warm climate red wines. Volatile compounds were measured by Gas Chromatography-Mass Spectrometry, Odorant Activity Values analysis to find out each compound's fragrant participation, and sensorial analysis was conducted for a qualified panel of wine-tasters. As a result of the chromatographic analysis, 80 volatile compounds of different chemical families were identified and quantified. Bee pollen increased mainly isoamyl alcohol, esters, and terpenes compounds families in wines. Odorant Activity Values analysis showed an increase in fruity odorant series mainly, followed by floral, for all wines with pollen addition. The sensory analysis showed that low pollen doses (0.1 g/L and 0.25 g/L) increased tasting notes of fruit and floral attributes and fruit and floral odorant series as well, highlighting an increase in red and black fruit notes mainly. On the other hand, high doses deviated the sensory profile towards fleshy stone fruit, and raisin fruit, mostly. In addition, high bee pollen doses produce an increase in the odorant category responsible for the chemical, fatty, and grassy aromas mainly, and high and intermediate dose (1 g/L) an increase in the earthy notes in the aromas. Therefore, low bee pollen doses (0.1 and 0.25 g/L) can improve both the aromatic compound profile, as well as the Odorant Activity Values levels and the sensory profile in Tintilla de Rota red wines"
Keywords:		Tintilla de Rota alcoholic fermentation bee pollen fermentative activator red winemaking red wines sensory profile volatile compounds warm climate;
Notes:		"PubMed-not-MEDLINEAmores-Arrocha, Antonio Sancho-Galan, Pau Jimenez-Cantizano, Ana Palacios, Victor eng 2013-023/PU/EPIF-FPI-CT/CP/University of Cadiz for a Ph.D. student assistantship/ Switzerland 2020/07/29 Foods. 2020 Jul 23; 9(8):981. doi: 10.3390/foods9080981"