Investigation on the aroma of wines from seven clones of Monastrell grapes

Analysis of the volatile compounds of wines from seven clones of Monastrell grapes was performed using ultrasound extraction of the compounds. Significant differences were found for some of the compounds and these compounds were used in order to characterize and differentiate among the clones. Linear discriminant analysis allowed some grouping of the clones, showing that differentiation among clones of a neutral grape variety is possible.