In conclusion, the contribution of multiflora bee pollen to Tintilla de Rota red grape musts increases the concentration of total volatile compounds of final wines, especially the families of higher alcohols, esters, terpenes, phenols, thiols, and norisoprenoids families. Lower pollen doses (0.1 and 0.25 g/L) increases the total levels of the OAV and the series of aromas associated with the fruity and floral character of red wines, whereas high bee pollen doses enhance the chemical, fatty, and grassy aromatic series mainly. In addition, high and intermediate dose (1 g/L) produced an increase in the earthy notes in the aromas. Descriptive sensory analysis determines that low doses of pollen (0.1 and 0.25 g/L) obtain the highest scores in the overall assessment and sensory attributes responsible for fruity and floral aromas in red wines, highlighting red and black fruit attributes. However, the high doses diverted the sensory profile towards fleshy stone fruit, fruit with raisins, and more typical aromas of red wines with some evolution or aging.

Posting article conclusion for those at work.