Characteristic volatile compounds of Monastrell wines

  1. Andrea Rita Szikszai 1
  2. Hanán Issa Issa 1
  3. Marina Cano-Lamadrid 1
  4. Ángel A. Carbonell-Barrachina 1
  1. 1 Universidad Miguel Hernández de Elche
    info

    Universidad Miguel Hernández de Elche

    Elche, España

    ROR https://ror.org/01azzms13

Revista:
Revista Doctorado UMH

ISSN: 2530-7320

Año de publicación: 2018

Volumen: 4

Número: 2

Tipo: Artículo

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Otras publicaciones en: Revista Doctorado UMH

Resumen

Seventy-five percent of the red wines of the Protected Designation of Origin (PDO) Alicante are based on Monastrell grapes. The wine aroma is one of the most important characteristics linked to the quality and consumers’ preferences. Scopus database was used to gather information about the concentrations ranges of the main volatile compounds present in the Monastrell red wines, with their aromatic descriptions and their detection and/or recognition thresholds. Seventeen volatile compounds were identified as those having a significant contribution to this red wine aroma. However, it is important to indicate that there is a need to continue reviewing critically the threshold values (detection and/or recognition) of the main volatile compounds with a "potentially" significant contribution to the odor/aroma/flavor of the Monastrell wines. This information will be essential in preparing reference materials for trained sensory panels calibration for descriptive sensory evaluation of wines.

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Fuente de los datos: Dialnet