Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

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.

A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators

“…The majority alcohol levels in wines (white and red) achieved greater values with the use of bee pollen compared to controls and commercial activators ( Table 1 , Table 2 and Table 3 ), especially Tintilla de Rota red wines ( Table 3 ). In red wines, higher alcohols were significantly raised in similar proportions as in previous study [ 32 ], except for 2-methyl-1-propanol, which had the lowest concentration ( Table 3 ). This behavior was also observed in white wines, mainly due to the increase of 3-methyl-1-butanol in Palomino Fino and 2-propanol and 3-methyl-1-butanol in Riesling wines [ 31 ].…”

“…The volatile acid family compounds decreased as a result of pollen use. This family of compounds disfavors the aromatic profile of the wines, as the majority volatile acids present aromas within the fatty and rancid series by altering the aromatic quality of wines [ 31 , 32 ].…”

“…Bee pollen has been widely employed by the research group in several studies, showing good results in both white [ 31 , 33 , 34 ] and red [ 32 , 35 ] vinification. For this reason, the dose of this comparative study was estimated as 0.25 g/L of bee pollen, previously crushed and preserved under dark and desiccation conditions.…”

“…To analyze the odorant activity value (OAV) on final wines, we calculated the ratio of the concentration of each compound and its perception threshold. The same methodology described by Amores-Arrocha et al [ 31 , 32 ] and aroma descriptors previously published by several authors were employed for this purpose [ 16 , 18 , 20 ].…”

“…Previous published research works proposes the use of bee pollen as an alternative to the use of commercial fermentation activators. The effects of its use at different doses have been studied on the sensory profile of white [ 31 ] and red [ 32 ] wines, showing that bee pollen improves the sensory profile of wines when used at low doses. For this reason, this research study proposes a comparative study between bee pollen use versus commercial activators employed for white and red winemaking.…”