The Valorization of Spanish Minority Grapevine Varieties—The Volatile Profile of Their Wines as a Characterization Feature
, Sandra Cortés-Diéguez 2, Gregorio Muñoz-Organero 3, Félix Cabello 3, Belén Puertas 4, Anna Puig-Pujol 5, Carme Domingo 5, M. Esperanza Valdés-Sánchez 6, Daniel Moreno Cardona 6, José Félix Cibriain 7, Oier Dañobeitia-Artabe 8, José-Antonio Rubio-Cano 9, Jesús Martínez-Gascueña 10, Adela Mena-Morales 10, Camilo Chirivella 11, Jesús-Juan Usón 12 and Emilia Díaz-Losada 1,*
Round 1
Reviewer 1 Report
Comments and Suggestions for AuthorsThe authors mention the amount of each compound detected, it is very well presented and they complement it with the supplemented data.
However, what I would like to see is the detection threshold of each component. In some cases, the amount may seem low, but the detection threshold may also be low. This is what would ultimately make the difference in scent detection. I believe that is the real "value the aromatic potential of these minority varieties for the elaboration of quality wines".
Author Response
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Author Response File: 
Author Response.pdf
Reviewer 2 Report
Comments and Suggestions for AuthorsFirstly, it should be pointed out that the authors conducted extensive testing on a vast amount of data, encompassing various regions and grape varieties. Altogether, the content of key compounds in 60 types of wine (corresponding with 44 different varieties) were examined. The objective of the study was explicit: to explore the qualitative differences in key compounds derived from vines grown under different environmental conditions, thereby providing a more diverse range of products to the market.
However, on the whole, the authors' efforts were primarily limited to testing the compound content and utilizing statistical methods (Principal Component Analysis) to analyze the differences in these compounds. From a scientific perspective, the readability of the article is rather limited.
For instance, having confirmed the existence of variations in wine produced from different regions, it remains unexplored what factors contribute to these differences. Are they related to temperature variations, water content disparities, or other factors? The authors should at least attempt to delve deeper into these scientific inquiries and provide additional insights in the discussion section.
Furthermore, the paper is excessively long. Would the author consider attempting to shorten its length?
Author Response
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Reviewer 3 Report
Comments and Suggestions for AuthorsThis is a unique paper on the aromatic substances contained in Spanish wine.
Please add additional explanation regarding one point below.
In this study, you report that following lactones, terpenes were detected in wine.
Terpenes are aromatic substances mainly found in the xylem and leaves, and are thought to be almost absent from the fruit itself.Why were terpenes detected at high levels in this study? Did the branches get mixed in during wine production?
Please provide additional explanation as to why the terpene concentration was high.
Author Response
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Author Response File: Author Response.pdf
Round 2
Reviewer 2 Report
Comments and Suggestions for AuthorsThe author has revised the paper according to the comments and it is now ready for publication.
