The objective of this study was to establish the aromatic descriptors that identify the aroma of young Mencía wines from different geographic areas of Ribeira Sacra Appellation of Origin Controlled in Galicia (NW Spain). Initially, 36 attributes were identified. A multivariate analysis was carried out to evaluate this possible differentiation between the Mencía wines according to production area. Principal component analysis of sensory data permitted the differentiation among geographic areas. The wines differed significantly for seven sensory attributes. The wines from Chantada and Ribeira do Miño were characterized by higher intensities of metallic and bread odors, while Amandi and Quiroga‐Bibei by balsamic, apple and phenolic characters. The wines from Ribeira do Sil exhibited a toasting character and the lactic character was present in all wines except those from Ribeira do Sil.
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Vilanova et al. (2005) studied this question.
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