What is it about?
No information exists on the overall quality attributes of fondillón, a special naturally sweet wine produced in an oxidized style from overripe “Monastrell” grapes, and one of the only six wines that can use its own name according to European Union laws. The aim of this study was to analyze the composition (physico-chemical and volatile) and sensory quality of this special wine.
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Why is it important?
Forty volatile compounds were isolated, and esters were the main chemical family of volatile compounds of fondillón (~70 %), followed by alcohols (~20 %). Furthermore, two volatile compounds (TDN and vitispirane) were positively correlated with the age of the fondillón samples.
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This page is a summary of: Volatile Composition, Sensory Profile, and Consumers’ Acceptance of Fondillón, Journal of Food Quality, June 2019, Hindawi Publishing Corporation,
DOI: 10.1155/2019/5981762.
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