RT journal article
T1 A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators
A1 Amores Arrocha, Antonio
A1 Sancho Galán, Pau
A1 Jiménez Cantizano, Ana Concepción
A1 Palacios Macías, Víctor Manuel
A2 Ingeniería Química y Tecnología de Alimentos
K1 bee pollen
K1 volatile compounds
K1 fermentative activator
K1 odorant activity value
K1 alcoholic fermentation
K1 white wines
K1 red wines
AB Lack of nutrients in grape may cause problems for a proper alcoholic fermentation process, resulting in an altered aromatic profile of the wines. To avoid this situation, commercial winemakers often use fermentation activators, which are usually combinations of ammonium salts, inactivated yeast and thiamine. In addition, it has been shown that bee pollen addition to the grape can help to improve fermentation, resulting in better volatile compound profile of wines responsible for sensory quality. For this reason, the aim of this research work was to carry out a comparative study using bee pollen versus commercial fermentation activators in white and red winemaking. The same dose of bee pollen and commercial activators (0.25 g/L) were used in all experiments. Volatile compounds were analyzed by gas chromatography-mass spectrometry, odor activity values were determined to assess odorant impact of various volatile compound families, and finally a descriptive sensory analysis was carried out. Then, the triangular test and the ranking assay were used to identify perceptible differences as well as preference among the wines elaborated. Compared to commercial activators, bee pollen wines increased volatile compound formation, mainly higher alcohols, esters, and terpenes, enhancing fruity and floral odorant series. On the other hand, triangular test showed significant differences between wines, and the ranking assay showed a greater preference for bee pollen wines.
PB MDPI
SN 2304-8158
YR 2021
FD 2021-05
LK http://hdl.handle.net/10498/25048
UL http://hdl.handle.net/10498/25048
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 08-nov-2026