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.