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Wine aroma is one of the most influential properties when it comes to consumer preference, and is mainly determined by the volatile compounds. The flavour of young wines results from a series of different biochemical and technological processes. Formation of volatile compounds begins in the grape, while during juice production, fermentation, maturation, ageing and storage the chemical composition continues to change. The amount and type of chemicals that influence wine flavour therefore depend on many factors including the origin of the grapes, grape varieties and ripeness, soil and climate, yeast used during fermentation and a variety of other winemaking practices (Kotseridis & Baumes, 2000; Rapp, 1998; Spranger et al., 2004).

The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants