Volatile and sensory characterization of red wines from cv. Moravia Agria minority grape variety cultivated in La Mancha region over five consecutive vintages

In this work, the wines were elaborated across five harvests (2004–2008) from Moravia Agria minority red grape variety cultivated in La Mancha region. Moravia Agria wines were studied by instrumental and sensory analysis to determine the influence of grape variety on the aroma of wine. Free and glycosidically bound aroma compounds were isolated by solid phase extraction (SPE) to later be analyzed using gas chromatography–mass spectrometry (GC/MS). Ninety-two (92) free aroma compounds and sixty-seven (67) bound aroma compounds were identified and quantified in Moravia Agria wines over this five year period. The odor activity values (OAVs) for the different compounds were classified into seven odorants. The fruity and sweet series are the ones most strongly contributing to the aroma profile of Moravia Agria wines. The sensory profile of Moravia Agria wines was evaluated by experienced wine-testers and was characterized by red fruit, fresh, citric, flower and lychee aroma descriptors. This study shows the first complete aromatic characterization of Moravia Agria wines, also the data suggest that these wines present a great aromatic potential. ► We research the aroma characterization of Moravia Agria wines from La Mancha region. ► We use GC-MS analysis, Sensory Analysis and OAV to study the impact odorants of these wines and for the identification of the main volatile compounds. ► The free aroma is characterized by large amounts of C6 and benzene compounds. ► The most abundant glycosilated fraction was benzene and C13-norisoprenoids compounds. ► This grape variety present a great aroma potential providing a viable alternative to traditional grape varieties cultivated in this region.