{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T20:51:02Z","timestamp":1790715062633,"version":"4.1.0"},"reference-count":37,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2011,10,17]],"date-time":"2011-10-17T00:00:00Z","timestamp":1318809600000},"content-version":"vor","delay-in-days":16,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2011,10]]},"abstract":"<jats:p>\n                    <jats:bold>Abstract:\u2002<\/jats:bold>\n                    The effect of winemaking using blends of red grape varieties cultivated in La Mancha region (Spain) on the aroma profile of wines was researched by chemical characterization. Free and glycosidically bound aroma compounds were isolated by solid phase extraction using dichloromethane and ethyl acetate, respectively, as solvents in elution and then analyzed by gas chromatography\u2010mass spectrometry. Free and bound volatile compounds were analyzed in Cencibel, Bobal, and Moravia Agria monovarietal wines, and in 3 wines obtained with the blending of grapes: Cencibel (50%) + Bobal (50%); Cencibel (50%) + Morav\u00eda Agria (50%); Cencibel (33%) + Bobal (33%) + Morav\u00eda Agria (33%). Aroma compounds were studied in terms of odor activity values (OAVs). Ninety free aroma compounds and sixty\u2010five bound aroma compounds were identified and quantified. The odor activity values for the different compounds were classified into 7 odorant series. The fruity and sweet series contributed most strongly to the aroma profile of all wines, independently of the winemaking technique used. In general, co\u2010winemaking wines present a more complex chemical profile than monovarietal wines.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Practical Application:\u2002<\/jats:bold>\n                    Some grape varieties could benefit from this process with the presence of other varieties that might have an excess of aroma compounds. In this study, the wines were elaborated by blending different grape varieties together; this process implies co\u2010maceration and co\u2010fermentation steps. The co\u2010winemaking technique could benefit from additional molecules provided by the other varieties, which results in a more complex formation than in the case of monovarietal wines. This technique provides a viable alternative to traditional winemaking methods for improving and enhancing the sensory profile of elaborated wines.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2011.02374.x","type":"journal-article","created":{"date-parts":[[2011,10,17]],"date-time":"2011-10-17T11:54:37Z","timestamp":1318852477000},"source":"Crossref","is-referenced-by-count":15,"title":["Effect of Cofermentation of Grape Varieties on Aroma Profiles of La Mancha Red Wines"],"prefix":"10.1111","volume":"76","author":[{"given":"Eva G\u00f3mez","family":"Garc\u00eda\u2010Carpintero","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eva","family":"S\u00e1nchez\u2010Palomo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Manuel A.","family":"G\u00f3mez Gallego","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miguel A.","family":"Gonz\u00e1lez\u2010Vi\u00f1as","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2011,10,17]]},"reference":[{"key":"e_1_2_6_2_1","first-page":"473","volume-title":"Flavour perception\u2010aroma evaluation. 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