Monastrell Grapes Research Articles

Effects of foliar treatments with urea and nano-urea on the cell walls of Monastrell grape skins

Cell wall composition can be affected by nitrogen availability in the vineyard. Foliar application of urea is effective in supplying nitrogen needs and increasing the nitrogen content of musts. Due to the low recoveries of urea fertilisation, more effective application methods such as the use of nanotechnology are needed. In this work, the effect on the composition of Monastrell grape skin cell walls, after foliar application of urea and amorphous calcium phosphate nano-particles doped with urea was studied. The treatments with urea and nano-urea, although the urea content in the nano-treatment was eight times lower than in the conventional treatment, produce an equivalent modification of the cell wall. In fact, both treatments produced an increase in cell wall thickness and in cell wall composition, contents of proteins, hemicellulose and uronic acids also increased. However, phenolic compounds were not affected and cellulose showed lower concentrations than control grapes. Regarding the spectrophotometric parameters of the wine studied, the anthocyanins content and colour intensity were reduced in wines with both treatments and the total polyphenol index was slightly affected.

Nanoparticles doped with methyl jasmonate: Foliar application to Monastrell vines under two watering regimes. An alternative to improve the grape volatile composition?

Elicitors induce defense mechanisms triggering the synthesis of secondary metabolites. Irrigation has implications for a more sustainable viticulture and for grape composition. The aim was to investigate the influence of foliar applications of amorphous calcium phosphate (ACP) nanoparticles and ACP doped with methyl jasmonate (ACP-MeJ), as elicitor, under rainfed and regulated deficit irrigation (RDI) grapevines, on grape aroma composition during 2019 and 2020. In both seasons, nearly all terpenoids, C13 norisoprenoids, benzenoid compounds and alcohols increased with ACP-MeJ under the RDI regimen. In 2019, under the rainfed regime, ACP treatments increased limonene, p-cymene, α-terpineol, TDN, 2-ethyl-1-hexanol, (E,E)-2,4-heptadienal and methyl jasmonate concentration respect to control. In 2020, rainfed regime treated with ACP-MeJ, only increased nonanoic acid content. Grape volatile compounds were most influenced by season and watering status, while the foliar application mainly affected the terpenoids. A RDI regime combined with the elicitor ACP-MeJ application could improve the synthesis of certain important volatile compounds, such as p-cymene, linalool, α-terpineol, geranyl acetone, β-ionone, 2-phenylethanol, benzyl alcohol and nonanoic acid in Monastrell grapes. This article is protected by copyright. All rights reserved.

High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?

The disruptive effect exerted by high-power ultrasound (US) on grape cell walls is established as the reason behind the chromatic, aromatic and mouthfeel improvement that this treatment causes in red wines. Given the biochemical differences that exist between the cell walls of different grape varieties, this paper investigates whether the effect of the application of US in a winery may vary according to the grape variety treated. Wines were elaborated with Monastrell, Syrah and Cabernet Sauvignon grapes, applying a sonication treatment to the crushed grapes using industrial-scale equipment. The results showed a clear varietal effect. The wines made with sonicated Syrah and Cabernet Sauvignon grapes showed an important increase in the values of color intensity and concentration of phenolic compounds, and these increases were higher than those observed when sonication was applied to Monastrell crushed grapes, whereas Monastrell wines presented the highest concentration in different families of polysaccharides. These findings correlate with the differences in the composition and structure of their cell walls since those of Monastrell grapes presented biochemical characteristics associated with a greater rigidity and firmness of the structures.

Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines.

This paper studied the effect of conventional pre-fermentative techniques (direct pressing "CP" and cold maceration "CM") and an innovate technique (high power ultrasounds "S"), applied to Viogner and Monastrell grapes on the polysaccharide content of the musts, white and rosé wines, and after six months of bottle aging. The results showed that the longer pre-fermentation maceration time applied with the CM technique compared to the short ultrasonic maceration was key in the extraction of polysaccharides from the grape to the must. CP treatment produced wines with the lowest content of total soluble polysaccharide families since it was the least intense pretreatment for the disruption of the grape berry cell wall polysaccharides. Ultrasonic pretreatment could be used as a new tool to increase the solubilization of polysaccharides in wines, positively affecting the wine colloidal properties. During bottle aging, there wasn't a clear effect of pretreatments on the evolution of polysaccharides.

Methyl Jasmonate and Nanoparticles Doped with Methyl Jasmonate affect the Cell Wall Composition of Monastrell Grape Skins.

The structural composition of the cell wall of grape skins is related to the cell wall integrity and subsequent extraction of the different compounds that are contained inside vacuoles and also the cell wall breakdown products. Different reports have established that methyl jasmonate (MeJ) produces changes in the composition of the grape skin cell wall. The use of elicitors to promote the production of secondary metabolites in grapes has been studied in several reports; however, its study linked to nanotechnology is less developed. These facts led us to study the effect of methyl jasmonate (MeJ) and nanoparticles doped with MeJ (nano-MeJ) on the cell walls of Monastrell grapes during three seasons. Both treatments tended to increase cell wall material (CWM) and caused changes in different components of the skin cell walls. In 2019 and 2021, proteins were enlarged in both MeJ and nano-MeJ-treated grapes. A general decrease in total phenolic compounds was detected with both treatments, in addition to an increment in uronic acids when the grapes were well ripened. MeJ and nano-MeJ produced a diminution in the amount of cellulose in contrast to an increase in hemicellulose. It should be noted that the effects with nano-MeJ treatment occurred at a dose 10 times lower than with MeJ treatment.

The Effect of Methyl Jasmonate-Doped Nano-Particles and Methyl Jasmonate on the Phenolics and Quality in Monastrell Grapes during the Ripening Period

The effect produced by the application of methyl jasmonate (MeJA) in vineyards is clear, but this is a product that, despite its efficiency, is expensive, volatile and difficult to dissolve. Regarding increasing the MeJA use efficiency, new forms of application are proposed in this article, such as the use of calcium phosphate nanoparticles with two different morphologies: amorphous (ACP) and crystalline (Ap). In addition, few of the studies addressed so far have assessed MeJA’s effect during the ripening period of the grapes. As a result of this, in this article, we evaluated/studied for first time the effect of the different MeJA formats on the phenolic composition of the grape during the ripening period. The results showed small differences between the two morphologies of the nanoparticles, which promoted a significant a delay in the sugar accumulation and an increase in the different phenolic compounds compared to the control. Such improvements were not as significant as those induced by the conventional MeJA treatment. However, it is remarkable that when the nanoparticles were applied, we used a concentration 10 times lower than when it is used conventionally. Therefore, these findings revealed that both types of calcium phosphate nanoparticles are potential MeJA nanocarriers allowing for the increase in the quality of the grapes at the time of harvest in a more sustainable way, although future studies must be carried out in order to optimise the concentration with which these nanoparticles are doped.

Impact of rutin and buckwheat (Fagopyrum esculentum) extract applications on the volatile and phenolic composition of wine

The aim of this research is to study the possibility of increasing the quality of red wins made with the Monastrell grape variety. A methodology was established to improve the concentration levels of polyphenol and aroma in these wines. Among flavonoids, the copigmenting effect of rutin stands out, and was tested in both winery and field applications. Buckwheat extract (Fagopyrum esculentum), in which rutin is the main flavonoid, may be of interest for viticulture given its biological activity.This paper focuses on researching the effect of applying the prefermentative vegetable extract of buckwheat (Fagopyrum esculentum) on the concentration of polyphenols and aroma compounds in vineyards. Simultaneously, a study was carried out to compare the effect of pure copigment (rutin) when applied in vineyards and cellars. Traditional vinification was done, plus prefermentative cold maceration.The application of buckwheat extract, and rutin extract to a lesser extent, to Monastrell grapes increased the concentration of malvidin and other anthocyanins, and total anthocyanins. After 12-month storage, no differences were observed in the percentage of copigmented, polymerised and free anthocyanin, the total polyphenol concentration, and the tannin quality parameters like DMACH (aldehyde p-dimethylaminoacimaldehyde) and the Gelatin Index. The concentrations of diethyl succinate, 2 phenylethyl acetate, vanillin and ethyl octanoate increased, while other compounds decreased when the copigment was added. The maceration technique followed during the vinification process had very little effect on polyphenolic compounds. The prefermentative maceration slightly increasing the concentration of total polyphenols, but had no effect on the parameters related to colour, anthocyanin concentration, nature of anthocyanins, their binding state or tannin quality parameters. The results showed that cold prefermentation maceration increased the concentration of some volatile compounds, including alcohols and esters, which should be considered important contributors to Monastrell wine aroma.The combination of the applying buckwheat extract and pure rutin together, and prefermentative cold maceration, positively affects the polyphenolic concentration and increases the concentration of quality volatile compounds.

Different response of proanthocyanidins from Vitis vinifera cv. Monastrell depending on time of elicitor application.

Proanthocyanidins (PAs) are phenolic compounds present in skins and seeds of wine grapes and have great implications for plant physiology and wine quality. There are several strategies to increase PA concentration, such as application of elicitors methyl jasmonate (MeJ) and benzothiadiazole (BTH), compounds that can stimulate defence responses like phenolic compound biosynthesis in wine grapes, which have been applied mainly at veraison (beginning of ripening). We recently evaluated the application of MeJ and BTH on Vitis vinifera cv. Monastrell grapes during veraison and mid-ripening (3 weeks after veraison). Grapes treated at mid-ripening showed higher anthocyanin concentrations than those at veraison. In this trial, over two seasons, we evaluated whether time of application (veraison or mid-ripening) of MeJ and BTH on 'Monastrell' grapes is a determining factor in the biosynthesis and composition of PAs in grapes and their subsequent release into wines. Application of elicitors at different ripening times produced significant differences in the PAs of 'Monastrell' grapes, since those treated at mid-ripening recorded a higher PAs concentration in skin and seeds, and then in the wines produced, compared to grapes treated at veraison. Results suggest that despite different environmental conditions endured in each of the two seasons evaluated, application of elicitors at mid-ripening of Monastrell grapes could be used to harvest grapes with higher PA concentration, increasing the functional value of the wines, without altering their organoleptic quality. © 2022 Society of Chemical Industry.

Application of green tea extract and catechin on the polyphenolic and volatile composition of Monastrell red wines

SummaryThe present work studies the effect of adding catechin and plant extract rich in catechin, Camellia sinensis (green tea) extract, on the volatile and polyphenolic composition of red wines made from Monastrell grapes. The aim of this research is to study the way to increase the red wine quality made with Monastrell variety of grapes. In one of them, the green tea extract was applied to grapes in vineyards 10 days before harvest. In another, catechin was applied to vineyards in the same way, and finally, catechin was applied during grape processing. Each trial was fermented by traditional vinification and prefermentative maceration for 5 days prior to alcoholic fermentation. A simple ANOVA analysis was used to evaluate if the application of copigments and winemaking techniques influenced wine composition. In addition, a multifactorial ANOVA was used to study the copigment treatment effect x winemaking technique interaction. Wine polyphenolic and volatile composition were analysed 12 months after fermentation. The application of green tea extract and catechin to vineyards increased (13%–16%) the concentration of anthocyanins in relation to the control to a greater extent when the initial polyphenolic concentration of grapes was lower. The volatile concentration rose when copigments (green tea extract and pure catechin) were applied to vineyards, in particular, hexyl acetate, ethyl octanoate and vanillin. The application of techniques like prefermentative maceration enhances the effects of copigments added to vineyards. The combination of the application of green extract or pure catechin with prefermentative cold maceration, had positive effects increasing polyphenols and volatile compounds concentration.

Application of Elicitors at Two Maturation Stages of Vitis vinifera L. cv Monastrell: Changes in Skin Cell Walls

The aim of this study was to evaluate whether the application of two pre-harvest elicitors—methyl-jasmonate (MeJ) and benzothiadiazole (BTH)—to Monastrell grapes, at two maturation stages, affected the composition and structure of the skin cell walls (SCWs) to differing extents. This study was conducted in 2016–2017 on Vitis vinifera L. cv Monastrell. A water suspension of MeJ and BTH, and a mixture of both, was applied at veraison and mid-ripening. The composition of the berry SCW was analyzed. Environmental conditions caused substantial changes in SCW composition, especially at high temperatures. Indeed, a reduction of approximately 50% in the biosynthesis of hemicellulose, proteins and total phenols was observed, accompanied by a slight increase in cellulose and lignin. However, the application of the treatments also caused changes in some SCW constituents: increases in the concentration of phenols, proteins and lignin were observed, especially when the MeJ and MeJ + BTH treatments were applied at veraison. Likewise, a reduction in uronic acids was observed in the MeJ + BTH treatment applied at veraison. These changes in the SCWs could affect their structural characteristics, and therefore influence grape handling in the field and in the winery. Further studies are needed to determine the extent to which MeJ and BTH treatments affect other skin characteristics.

Year, watering regime and foliar methyl jasmonate doped nanoparticles treatments: Effects on must nitrogen compounds in Monastrell grapes

In viticulture, the application of elicitors to the grapevines is increasing although their effect on the amino acids content is little studied. In this work, nanoparticles of methyl jasmonate (Ap-MeJ) were applied for the first time to Monastrell grapevines during two seasons (2019 and 2020) to increase its profitability and nitrogen plant uptake and to reduce environmental impact (less quantity) and increase its economic viability. In addition, rainfed plants were compared with grapevines under regulated deficit irrigation (RDI) watering regime, since global climatic conditions are limiting water use and quality. Results showed that season was the factor that most affected to the amino acids content (values of 12 from the 21 free amino acids determined were higher in 2019 and 4 in 2020), followed by the watering regime (higher amino acids content in musts from rainfed than in RDI water status). Foliar treatments had little impact on grape enological parameters, as well as on the amino acids concentration (only content of Pro was higher in control than in Ap-MeJ musts). This preliminary study could not confirm the elicitor effect of MeJ loaded on nanoparticles on must amino acid content and further research work should be performed in order to optimize dose of application.

Cell wall characterization of new Monastrell hybrid descendants and their phenolic wine composition

Monastrell grape variety is grown for the elaboration of quality red wines, but climate change has meant the study of new grape varieties from Monastrell, to adapt to the new edaphoclimatic scenario in hot climates. Three new varieties have recently been registered from Monastrell (M) from directed crosses with others such as Cabernet Sauvignon (C) and Syrah (S). These new varieties are MC80 known as Calnegre, MC98 Gebas, and MS10 Myrtia. In this work, cell wall characterization of these new varieties has been carried out. Results from three seasons showed high significant differences in the concentration of carbohydrates present in the Monastrell and MC80 cell walls. As for lignin concentration, MS10 was highlighted. However, the concentration of phenolic compounds and proteins was different as regards each variety and season studied. To find some correlation between the characterization of the walls and extractability of different compounds in the wine, the phenolic composition of these wines from these varieties was analysed following alcoholic fermentation. All crosses presented a higher concentration of total polyphenols (IPT) and total anthocyanins (AT) in addition to color intensity (IC), highlighting the high significant differences found in MS10.

Effect of Methyl Jasmonate Doped Nanoparticles on Nitrogen Composition of Monastrell Grapes and Wines.

Nitrogen composition on grapevines has a direct effect on the quality of wines since it contributes to develop certain volatile compounds and assists in the correct kinetics of alcoholic fermentation. Several strategies can be used to ensure nitrogen content in grapes and one of them could be the use of elicitors such as methyl jasmonate. The use of this elicitor has been proven to be efficient in the production of secondary metabolites which increases the quality of wines, but its use also has some drawbacks such as its low water solubility, high volatility, and its expensive cost. This study observes the impact on the amino acid and ammonium composition of must and wine of Monastrell grapes that have been treated with methyl jasmonate (MeJ) and methyl jasmonate n-doped calcium phosphate nanoparticles (MeJ-ACP). The first objective of this study was to compare the effect of these treatments to determine if the nitrogenous composition of the berries and wines increased. The second aim was to determine if the nanoparticle treatments showed similar effects to conventional treatments so that the ones which are more efficient and sustainable from an agricultural point of view can be selected. The results showed how both treatments increased amino acid composition in grapes and wines during two consecutive seasons and as well as the use of MeJ-ACP showed better results compared to MeJ despite using less quantity (1 mM compared to 10 mM typically). So, this application form of MeJ could be used as an alternative in order to carry out a more efficient and sustainable agriculture.

Quality, Nutritional, Volatile and Sensory Profiles and Consumer Acceptance of Fondillón, a Sustainable European Protected Wine

Sustainable irrigation strategies in Southeast Spain (one of the most arid regions in Europe) are essential to fight against desertification and climate change mitigation. In this way, Fondillón production is based on rain-based vineyards, over-ripe Monastrell grapes, and non-alcohol fortification. Thus, Fondillón is a naturally sweet red wine, protected within the Alicante Denomination of Origin, recognized by the European Union in its E-bachus database. The study aim was to evaluate the effect of the aging (solera factor) on Fondillón: (i) basic enological parameters (e.g., total, and volatile acidity), (ii) chromatic characteristics, (iii) antioxidant activity (ABTS•+, FRAP and DPPH•), (iv) total contents of condensed tannins and anthocyanins, (v) volatile composition, (vi) sensory profile, and (vii) overall liking. Experimental data proved that the wine (1960 solera) with the highest total contents of condensed tannins and anthocyanins and total antioxidant activity was the most liked by Spanish consumers. Experimental results clearly established a positive relationship among Fondillón chemical composition, its antioxidant activity, and overall consumer liking. Exceptional harvest with grapes having extremely high antioxidant power (e.g., 1960 solera) will result, even more than 50 years later, in high quality wines with high consumer acceptance and a high monetary worth.

Effects of Water Deficit Irrigation on Phenolic Composition and Antioxidant Activity of Monastrell Grapes under Semiarid Conditions.

The high phenolic compound content of grapes makes them an important source of natural antioxidants, among other beneficial health properties. Vineyard irrigation might affect berry composition and quality. Regulated deficit irrigation (RDI) is a widely used strategy to reduce the possible negative impact of irrigation on grapes, improving grape composition and resulting in water savings. Monastrell grapevines (Vitis vinifera L.) grown in eastern Spain were subjected to two water regime strategies: rainfed (non-irrigation) and RDI. The content of anthocyanins, flavonols, flavanols, hydroxybenzoic and hydroxycinnamic acids, and stilbenes was determined by HPLC and was related with total phenolic content and three antioxidant activity methods (ABTS, DPPH, and ORAC). The study aimed to evaluate and compare the phenolic composition and antioxidant potential of Monastrell grapes. The rainfed regime concentrated grapes in terms of phenolic compounds. Thus, total content of anthocyanins, flavonols, flavanols, hydroxybenzoic acids, and total phenols were higher in the rainfed grapes than in the RDI ones. Besides, the rainfed grapes doubled their antioxidant potential with respect to the RDI grapes with the ORAC method. Total phenolic content and antioxidant activity by ORAC assay positively correlated with most of the total phenolic compounds analyzed. This study demonstrates how field practices can modulate final grape composition in relation to their antioxidant activity.

Application of Elicitors in Two Ripening Periods of Vitis vinifera L. cv Monastrell: Influence on Anthocyanin Concentration of Grapes and Wines.

In recent years, it has been demonstrated that the application of elicitors such as methyl-jasmonate (MeJ) and benzothiadiazole (BTH) to wine grapes can increase their phenolic and aromatic compounds if they are treated at the beginning of ripening (veraison). However, the veraison period is short, and it is not always possible to apply the treatments in a few days. Therefore, it would be of great interest to optimize the moment of elicitor application or extend the treatment period. The aim of this paper was to analyze during two consecutive years (2016–2017) the foliar application of MeJ, BTH, and a combination of both, during two different ripening periods of Monastrell grapes (veraison and mid-ripening), and determine the more appropriate moment to increase the concentration of anthocyanins. To carry out this aim, analysis of anthocyanins by HPLC in grapes and wines was mainly performed. The most suitable period for the application of MeJ, BTH, and MeJ + BTH was at mid-ripening, since the grapes showed a greater accumulation of anthocyanins at harvest. However, the MeJ + BTH treatment applied during veraison also obtained similar results, which would allow extending the application period if necessary. However, the increase in the anthocyanin content of grapes was not reflected in all the wines, which may have been due to reinforcement of the skin cell wall as a result of the application of elicitors. Further analysis is needed to improve the maceration process of the Monastrell grapes and the extraction of the anthocyanins that were increased by the treatments applied in the vineyard.

Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain.

The aromatic profile of a wine is one of the main characteristics appreciated by consumers. Due to climate change, vineyards need to adapt to new conditions, and one of the strategies that might be followed is to develop new white varieties from Monastrell and other cultivars by means of intervarietal crosses, since white varieties are a minority in south-eastern Spain. Such crosses have already been obtained and have been seen to provide quality white wines of high acidity and with a good aromatic composition. To confirm this, a quantitative analysis was carried out during two vintages (2018 and 2019) in order to study and compare the volatile composition of Verdejo (V) wine with the aromatic composition of several wines made from different crosses between Cabernet Sauvignon (C), Syrah (S), Tempranillo (T), and Verdejo (V) with Monastrell (M), by means of headspace SPME-GC-MS analysis. Wine volatile compounds (alcohols, volatile acids, ethyl esters, terpenes, norisoprenoids, and two other compounds belonging to a miscellaneous group) were identified and quantified using a HS-SPME-GS-MS methodology. An additional sensory analysis was carried out by a qualified tasting panel in order to characterize the different wines. The results highlighted how the crosses MT103, MC69, and MC180 showed significant differences from and better quality than the Verdejo wine. These crosses produced higher concentrations of several aromatic families analyzed, which was supported by the views of the tasting panel, thus confirming their excellent aromatic potential as cultivars for producing grapes well adapted to this area for making white wines.

Effect of fungicides on the yeast population during spontaneous fermentation in the vinification of monastrell grapes

The influence of six fungicides on indigenous yeasts of grape var. Monastrell, after performing two treatments (Good Agricultural Practices-GAP and Critical Agricultural Practices-CAP), was studied. Fungicide residues have been determined using a method of multi-residual extraction that uses QuEChERS and liquid chromatography in tandem with triple quadrupole mass spectrometry. Identification of yeast was carried out by PCR and subsequent sequencing. The fungicide residues are below the EU maximum residue limits (MRLs) established in wine grapes. At the beginning and during the fermentation, most of the treated samples show counts (CFU/mL) higher than the control test (20–30% more), even in the most unfavorable conditions (treated the same day of harvest). It is noteworthy the absence of Hanseniaspora uvarum and the presence of Clavispora lusitaniae, Debaryomyces hansenii and Metschnikowia pulcherrima. Nevertheless, no fungicide either under treatment inhibits fermentation or delays it. Moreover, the evolution of yeast populations found during fermentation follows the normal sequence of species. This research might be of interest for scientists and companies working on either basic or production aspects respectively of the winemaking process.

Elicitors and Pre-Fermentative Cold Maceration: Effects on Polyphenol Concentration in Monastrell Grapes and Wines.

Vitis vinifera L cv Monastrell is the main red grape variety grown for vinification in the Denomination of Origin Jumilla (southeast Spain). Different strategies are still being tested to optimize available resources both in terms of the environment and to achieve wines with better organoleptic and functional characteristics. The objective of this work was to combine two strategies: the application of methyl jasmonate (MeJ), benzothiadiazole (BTH), and methyl jasmonate + benzothiadiazole (MeJ + BTH) elicitors to Monastrell leaves, and pre-fermentative cold maceration. During two seasons, the experiment was carried out to improve the extraction of the phenolic compounds, whose levels may have increased following the application of elicitors in the field, and to assess the effect of both strategies on the wine quality. Discriminant analysis revealed that independently of the meteorological conditions during both years, the pre-harvest response to the application of elicitors MeJ, BTH, and MeJ + BTH, induced increases in total anthocyanin concentration of the treated grapes, allowing the distinction of the treatments. This analysis also allowed the distinction between the types of maceration used, showing greater extraction of phenolic compounds by the application of low temperature, giving wines with a higher index of total phenols, a greater intensity of color, and a lower luminosity.

Volatile Composition, Sensory Profile, and Consumers’ Acceptance of Fondillón

No scientific information exists on quality attributes of Fondillón, a special naturally sweet wine produced from overripe Monastrell grapes and one of the only six wines that can use its own name according to European Union Regulations. The aim of this study was to analyze the composition (physicochemical and volatile profile) and sensory quality of this special wine. A specific lexicon to describe wines under the Alicante PDO was developed, using 28 attributes (11 flavor notes, 3 visual, 2 global, and 12 defects). 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, under the specific working conditions used in this study. According to a sensory study, this wine was appreciated by Spanish consumers as having intense fruity notes, high alcohol content, and some bitter and balsamic notes; however, further research is needed to identify the proper profile of Fondillón consumers and their buying and acceptance drivers.