RT journal article
T1 Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines
A1 Amores Arrocha, Antonio
A1 Roldán Gómez, Ana María
A1 Jiménez Cantizano, Ana Concepción
A1 Caro Pina, Ildefonso
A1 Palacios Macías, Víctor Manuel
A2 Ingeniería Química y Tecnología de Alimentos
K1 Bee pollen
K1 White wine
K1 Volatile compounds
K1 OAV
K1 Sensory
K1 Alcoholic fermentation
K1 1 GC–MS
AB This study investigates the impact of bee pollen on volatile compounds, odour activity values and sensory profiles in Palomino fino and Riesling young white wines. Commercial bee pollen was added to grape must using six different doses (0 (control), 0.1, 0.25, 1, 5, 10 and 20 g/L) and fermented under controlled conditions. Volatile compounds were determined with GC and GC–MS chromatography and sensorial analysis using a qualified panel of tasters. Bee pollen produces an increase in volatile compounds depending on the grape variety and the dose applied. It also increases the synthesis of higher alcohols, methanol, esters, acetaldehyde and terpenes, reducing alcohols and fatty acids. Wines with low doses (0.1 and 0.25 g/L) showed the higher OAV values (fruity and floral) and scores in overall judgment for the sensory evaluation. High pollen doses decrease fruity character and could result in deviations affecting the sensorial quality.
PB Elsevier Ltd
SN 0963-9969
YR 2018
FD 2018-03
LK http://hdl.handle.net/10498/30355
UL http://hdl.handle.net/10498/30355
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 11-nov-2026