Chemosensory Profile of South Tyrolean Pinot Blanc Wines: A Multivariate Regression Approach.

A multivariate regression approach based on sensory data and chemical compositions has been applied to study the correlation between the sensory and chemical properties of Pinot Blanc wines from South Tyrol. The sensory properties were identified by descriptive analysis and the chemical profile was obtained by HS-SPME-GC/MS and HPLC. The profiles of the most influencing (positively or negatively) chemical components have been presented for each sensory descriptor. Partial Least Square Regression (PLS) and Principal Component Regression (PCR) models have been tested and applied. Visual (clarity, yellow colour), gustatory (sweetness, sourness, saltiness, bitterness, astringency, and warmness) and olfactory (overall intensity, floral, apple, pear, tropical fruit, dried fruit, fresh vegetative, spicy, cleanness, and off-odours) descriptors have been correlated with the volatile and phenolic profiles, respectively. Each olfactory descriptor was correlated via a PCR model to the volatile compounds, whereas a comprehensive PLS2 regression model was built for the correlation between visual/gustatory descriptors and the phenolic fingerprint. "Apple" was the olfactory descriptor best modelled by PCR, with an adjusted R2 of 0.72, with only 20% of the validation samples falling out of the confidence interval (α = 95%). A PLS2 with 6 factors was chosen as the best model for gustatory and visual descriptors related to the phenolic compounds. Finally, the overall quality judgment could be explained by a combination of the calibrated sensory descriptors through a PLS model. This allowed the identification of sensory descriptors such as "olfactory intensity", "warmness", "apple", "saltiness", "astringency", "cleanness", "clarity" and "pear", which relevantly contributed to the overall quality of Pinot Blanc wines from South Tyrol, obtained with two different winemaking processes and aged in bottle for 18 months.

Geographical origin authentication of southern Brazilian red wines by means of EEM-pH four-way data modelling coupled with one class classification approach.

EEM data recorded at different pH values was exploited by MCR-ALS in order to determine qualitative information about Brazilian red wines. In addition, the geographical traceability of wines produced in the Serra Gaúcha (Rio Grande do Sul) was carried out by DD-SIMCA considering 53 samples from the target class and 20 from other producing regions. The fluorescence signal corresponds to 9 EEMs recorded at different pH (3-11), generating four-way data. By MCR-ALS decomposition, eight factors were retrieved and related to typical chemical compounds found in red wine. In addition, the EEM pH data was used to build a one-class classification model, considering that MCR scores and all samples of the target class were properly recognised as belonging to the target class, with maximal sensitivity equal to 1. Samples of the non-target class were also adequately rejected by the model, and the specificity was found to be 0.97.

The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines.

Interest in the use of non-Saccharomyces yeast in mixed cultures is increasing due to the perceived improvement in the quality and complexity of the resulting wines. The aim of the study was to determine the ability of monocultures and mixed yeast cultures for deacidification and improvement of the composition of cold climate grape wines. Fermentation of grape musts with increased total acidity was carried out with the use of monocultures of Saccharomyces cerevisiae MH020215 (Sc), Zygosaccharomyces bailii 749 (Zb) and Metschnikowia pulcherrima MG970690 (Mp), and their mixed cultures, inoculated simultaneously and sequentially. Oenological parameters, organic acids and volatile compounds profiles of obtained wines were characterized. The fermentation kinetics and analytical profiles of the obtained wines showed that the use of mixed yeast cultures contributed to the reduction of volatile acidity and acetic acid content in the wines, as well as obtaining a favorable aromatic profile of the wines. The dominant higher alcohols in all wines were 2-methyl-1-propanol, 3-methyl-1-butanol and 2-methyl-1-butanol. Significantly higher amounts of the first two compounds were found in wines obtained with M. pulcherrima MG070690, both in monoculture and in mixed cultures. The monocultures of M. pulcherrima MG070690 (Mp) compared with Z. bailli 749 (Zb) synthesized higher levels of esters in wines, including ethyl acetate, ethyl propionate, isobutyl acetate, ethyl pyroracemate and isoamyl acetate.

Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review.

Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. Although the issue has prompted a surge in research on the subject in recent years, no singular solution has yet been identified that is capable of maintaining the quality of wine made from smoke-affected grapes. In this review, we summarize the main research on smoke taint, the key discoveries, as well as the prevailing uncertainties. We also examine methods for mitigating smoke taint in the vineyard, in the winery, and post production. We assess the effectiveness of remediation methods (proposed and actual) based on available research. Our findings are in agreement with previous studies, suggesting that the most viable remedies for smoke taint are still the commercially available activated carbon fining and reverse osmosis treatments, but that the quality of the final treated wines is fundamentally dependent on the initial severity of the taint. In this review, suggestions for future studies are introduced for improving our understanding of methods that have thus far only been preliminarily investigated. We select regions that have already been subjected to severe wildfires, and therefore subjected to smoke taint (particularly Australia and California) as a case study to inform other wine-producing countries that will likely be impacted in the future and suggest specific data collection and policy implementation actions that should be taken, even in countries that have not yet been impacted by smoke taint. Ultimately, we streamline the available information on the topic of smoke taint, apply it to a global perspective that considers the various stakeholders involved, and provide a launching point for further research on the topic.

A Review on Stems Composition and Their Impact on Wine Quality.

Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems' effect on the wine, especially grape variety, stem state, how stems are incorporated, when they are added, and contact duration. Other rarely considered factors may also have an impact, including vintage and ripening conditions, which could affect the lignification of the stem.

High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology.

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

The impact of different Saccharomyces cerevisiae strains on microbial composition and quality of Chinese rice wine fermentations.

Chinese rice wine (CRW) is a popular fermented product in China, with complicated microbial composition and flavour compounds. To reveal the effects of different strains of Saccharomyces cerevisiae (N85 and XZ11) on the microbial composition in the process of brewing, metagenomic sequencing approaches were carried out to explore the dynamic changes of bacteria and fungi. Furthermore, the volatile compounds and organic acids in CRW were identified by headspace solid phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) at the end of the brewing. Our results indicated that different S. cerevisiae strains could influence microbial compositions and especially affected the growth of Lactobacillus brevis and Pantoea ananatis. The changes in the microbial community structure contributed to the remarkable difference in the content of lactic acid, esters, alcohols, and aldehydes. Moreover, functional network analysis provided insights into the biological correlations between microbial species and metabolic pathways, that is, Lactobacillus genus had negative effects on metabolic activities. This study expands the idea of improving the quality of CRW by controlling the microbiome.

Metabolic Engineering of Wine Strains of Saccharomyces cerevisiae.

Modern industrial winemaking is based on the use of starter cultures of specialized wine strains of Saccharomyces cerevisiae yeast. Commercial wine strains have a number of advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winemaking technologies. For the highly competitive wine market with new demands for improved wine quality, it has become increasingly critical to develop new wine strains and winemaking technologies. Novel opportunities for precise wine strain engineering based on detailed knowledge of the molecular nature of a particular trait or phenotype have recently emerged due to the rapid progress in genomic and "postgenomic" studies with wine yeast strains. The review summarizes the current achievements of the metabolic engineering of wine yeast, the results of recent studies and the prospects for the application of genomic editing technologies for improving wine S. cerevisiae strains.

Validation of the 2H-SNIF NMR and IRMS Methods for Vinegar and Vinegar Analysis: An International Collaborative Study.

This paper presents the results of a collaborative study involving seven laboratories and concerning two samples of wine vinegar, one of apple vinegar and four of balsamic vinegar. The aim of the study was to define standard deviations of repeatability (sr) and reproducibility (sR) for vinegar and balsamic vinegar stable isotope ratios of H (D/H), C (δ13C) and O (δ18O), in order to establish them as fully recognized official standards. Acetic acid was extracted and subjected to (D/H)CH3 and δ13C analysis. δ18O analysis was performed on whole samples. The grape must solution remained after distillation of balsamic vinegar was fermented and the resulting ethanol was subjected to (D/H)I, (D/H)II, R and δ13C analysis. The sr and sR were 0.6 ppm and 1.1 ppm for (D/H)CH3, 0.14‱ and 0.25‱ for δ13C of acetic acid, 0.1‱ and 0.17‱ for δ18O of water, 0.19 ppm and 0.64 ppm for ethanol (D/H)I, 1.14 and 1.31 ppm for (D/H)II, 0.09 and 0.11‱ for δ13C of ethanol. These data are in line with those in the literature or reported in corresponding official methods, and sr and sR of balsamic vinegar are in line with those of vinegar and must.

Inhibitory effect of arginine on proline utilization in Saccharomyces cerevisiae.

Proline is a predominant amino acid in grape must, but it is poorly utilized by the yeast Saccharomyces cerevisiae in wine-making processes. This sometimes leads to a nitrogen deficiency during fermentation and proline accumulation in wine. Although the presence of other nitrogen sources under fermentation conditions is likely to interfere with proline utilization, the inhibitory mechanisms of proline utilization remain unclear. In this study, we examined the effect of arginine on proline utilization in S. cerevisiae. We first constructed a proline auxotrophic yeast strain and identified an inhibitory factor by observing the growth of cells when proline was present as a sole nitrogen source. Intriguingly, we found that arginine, and not ammonium ion, clearly inhibited the growth of proline auxotrophic cells. In addition, arginine prevented the proline consumption of wild-type and proline auxotrophic cells, indicating that arginine is an inhibitory factor of proline utilization in yeast. Next, quantitative polymerase chain reaction (PCR) analysis showed that arginine partially repressed the expression of genes involved in proline degradation and uptake. We then observed that arginine induced the endocytosis of the proline transporters Put4 and Gap1, whereas ammonium induced the endocytosis of only Gap1. Hence, our results may involve an important mechanism for arginine-mediated inhibition of proline utilization in yeast. The breeding of yeast that utilizes proline efficiently could be promising for the improvement of wine quality.

Substitution or Dilution? Assessing Pre-fermentative Water Implementation to Produce Lower Alcohol Shiraz Wines.

Changes to regulations by Food Standards Australia New Zealand have permitted the adjustment of must sugar levels with the addition of water in order to ensure a sound fermentation progress as well as mitigating excessive wine-alcohol levels. This study assessed the implications for Shiraz wine quality following a pre-fermentative must dilution (changing liquid-to-solid ratios), in comparison to juice substitution with water (constant liquid-to-solid ratios) that has previously been deemed a promising way to adjust wine-alcohol levels. While working within the legal limit of water addition to grape must, the effects of both approaches on wine quality parameters and sensory characteristics were rather similar, and of negligible nature. However, different implications between substitution and dilution appeared to be driven by grape maturity, and dilution was found to have a greater impact than substitution on some parameters at higher water implementation rates. In line with previous observations, longer hang-time followed by alcohol adjustments via pre-fermentation water addition were of limited merit compared to simply picking grapes earlier. This work provided further knowledge that supports informed decision making regarding the recently permitted approach of using water during winemaking.

Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine.

Soaking is an important process in Chinese rice wine brewing. In this study, the influence of vacuum soaking on Chinese rice wine production was investigated. Rice subjected to a 1-h vacuum soaking process or a traditional 2-days soaking process was steamed and fermented. Our results showed that vacuum soaking led to similar absorbed water but less leached solids compared with traditional soaking and showed limited influence on the physiochemical characteristics of steamed rice. Monitoring of the fermentation process suggested that the content of amino acid nitrogen in the vacuum-soaked group was significantly higher than that of the traditional-soaked group, while the other indexes were similar. The detection of flavor substances in the rice wine indicated that the contents of organic acids and free amino acids were higher in the vacuum-soaked group, and the main kinds of volatile flavor compounds from the two groups were similar. Additionally, sensory evaluation reflected that the rice wine brewed with rice subjected to either of the two different soaking treatments had similar sensory performances. Our research indicated that vacuum soaking could effectively shorten the soaking time of rice in Chinese rice wine production, thus shortening the brewing cycle without sacrificing the quality of the rice wine.

Exploring yeast interactions through metabolic profiling.

As a complex microbial ecosystem, wine is a particularly interesting model for studying interactions between microorganisms as fermentation can be done by microbial consortia, a unique strain or mixed culture. The effect of a specific yeast strain on its environments is unique and characterized by its metabolites and their concentration. With its great resolution and excellent mass accuracy, ultrahigh resolution mass spectrometry (uHRMS) is the perfect tool to analyze the yeast metabolome at the end of alcoholic fermentation. This work reports the change in wine chemical composition from pure and mixed culture fermentation with Lachancea thermotolerans, Starmerella bacillaris, Metschnikowia pulcherrima and S. cerevisiae. We could clearly differentiate wines according to the yeast strain used in single cultures and markers, which reflect important differences between the yeast species, were extracted and annotated. Moreover, uHRMS revealed underlining intra species metabolomics differences, showing differences at the strain level between the two Starmerella bacillaris. Non volatile metabolomics analysis of single and sequential fermentations confirmed that mixed fermentations lead to a different composition. Distinct metabolites appeared in wines from sequential fermentation compared to single fermentation. This suggests that interactions between yeasts are not neutral.

Variation in the mineral composition of wine produced using different winemaking techniques.

It has been reported that the concentrations of minerals in wines can be used to discriminate their geographical origin. However, some winemaking techniques may also affect the mineral concentration of the final product. In this study, we examined the effects of various winemaking techniques, including (i) fining, (ii) aging with oak tips, (iii) maceration with grape skins, (iv) chaptalization and acidification, and (v) yeast nutrient addition for alcohol fermentation, on the concentration of 18 minerals (Li, B, Na, Mg, Si, P, S, K, Ca, Mn, Co, Ni, Ga, Rb, Sr, Mo, Ba and Pb) in a total of 154 wine samples using grapes from different production areas. Among the various winemaking techniques, maceration with grape skin had the largest effect on mineral content, significantly changing the concentrations of 17 or 18 elements (B, Na, Mg, Si, P, S, K, Ca, Mn, Co, Ni, Ga, Rb, Sr, Mo, Ba and Pb). Fining treatment using bentonites had the second largest effect, altering the concentrations of 14 elements (Li, B, Na, Si, P, S, Ca, Co, Ga, Rb, Sr, Mo, Ba and Pb). However, in principal component analysis using all data (n = 154), the wine samples were clearly clustered according to grapes used in the experiments rather than the winemaking technique. In conclusion, some winemaking techniques significantly altered the concentration of some minerals in wine; however, the principal factor influencing wine mineral composition seems to be its geographical origin.

Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements.

The present study was aimed at increasing the understanding of red wine mouthfeel by investigating the potential cross-modal effect of aroma and establishing relationships between sensory dimensions and chemical measurements. Investigations involved a set of 42 non-wooded red wines that were described with a novel application of a variant of the rate-all-that-apply sensory methodology ("rate-K attributes") by a group of Spanish wine experts under two conditions: (1) with no aroma perception (using nose clips) and (2) with aroma perception. In parallel, ethanol content, pH, titratable acidity, tannin activity, concentration of tannins, and spectroscopic measures of wines were determined. Results suggest that aroma does not play a main effect on taste or mouthfeel perception of red wines, except for oily mouthfeel, which was hypothesised to be masked by earthy aromas and enhanced by alcoholic nuances attributed to cognitive interactions. Independent and non-correlated mouthfeel dimensions such as dry/silky and sticky, grainy, prickly or oily were also identified. Tannin activity was shown to be highly positively correlated to dry on the palate, and tannin concentration with both overall dry and dry on the palate. A significant partial least squares regression model showed that tannin concentration and activity (positive contribution) as well as pH values (negative) were good predictors of the mouthfeel dimension mainly related to dry and sticky terms.

Application of Spectroscopic UV-Vis and FT-IR Screening Techniques Coupled with Multivariate Statistical Analysis for Red Wine Authentication: Varietal and Vintage Year Discrimination.

One of the most important issues in the wine sector and prevention of adulterations of wines are discrimination of grape varieties, geographical origin of wine, and year of vintage. In this experimental research study, UV-Vis and FT-IR spectroscopic screening analytical approaches together with chemometric pattern recognition techniques were applied and compared in addressing two wine authentication problems: discrimination of (i) varietal and (ii) year of vintage of red wines produced in the same oenological region. UV-Vis and FT-IR spectra of red wines were registered for all the samples and the principal features related to chemical composition of the samples were identified. Furthermore, for the discrimination and classification of red wines a multivariate data analysis was developed. Spectral UV-Vis and FT-IR data were reduced to a small number of principal components (PCs) using principal component analysis (PCA) and then partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA) were performed in order to develop qualitative classification and regression models. The first three PCs used to build the models explained 89% of the total variance in the case of UV-Vis data and 98% of the total variance for FR-IR data. PLS-DA results show that acceptable linear regression fits were observed for the varietal classification of wines based on FT-IR data. According to the obtained LDA classification rates, it can be affirmed that UV-Vis spectroscopy works better than FT-IR spectroscopy for the discrimination of red wines according to the grape variety, while classification of wines according to year of vintage was better for the LDA based FT-IR data model. A clear discrimination of aged wines (over six years) was observed. The proposed methodologies can be used as accessible tools for the wine identity assurance without the need for costly and laborious chemical analysis, which makes them more accessible to many laboratories.

Increase in the oxygen stable isotopic composition of water in wine with low ethanol yield.

The stable isotopic composition of oxygen (δ18O) in wine is often analysed to determine the geographic origin of the wine and the amount of water dilution. However, little is known regarding the effects of two major winemaking techniques (the addition of acid (acidification) and sugar (chaptalization)) on the δ18O value of water in wine. Here we show that acidification and chaptalization have minor direct effects on the δ18O value but indirect effects based on the ethanol yield, which causes isotopic variation of up to 0.6‰. During fermentation, δ18O values increase at low ethanol yields, suggesting that yeast release water with a high δ18O value into wine when consuming sugars. Additionally, the ethanol yield is negatively correlated with the consumption of amino acids by the yeast, indicating that yeast growth decreases the ethanol yield. We therefore identify ethanol yield, which is decreased by the consumption of sugars by yeast for non-alcohol-fermentation processes as a potential factor leading to variations in the δ18O value of water during the winemaking process.

[Nutrition and gastronomy in Aragón]. / Nutrición y gastronomía en Aragón.

INTRODUCTION: Objectives: review the knowledge on the nutritional situation of the Aragonese population and on Aragón's own gastronomy as necessary elements for the welfare and health of its population. Methods: literature review in relation to the subject. Results: a gastronomy characteristic of Aragón is identified. The main finding identified on the literature review is to do with the historical evolution of the population in the Aragonese territory. At present, the population tends to concentrate in provincial urban centers, mainly in Zaragoza, where the food tradition tends to be diluted by external influences. The health authorities qualify quality foods by PGI (Protected Geographical Indication) certifications in wines and oils, as well as vegetables and meats. Aragón is the fifth county in food consumption per inhabitant in Spain with the highest consumption of potatoes and fresh vegetables from Spain. Meat consumption is high and are those who have a greater energy intake from lipids of all the autonomous communities. These data are related to the fact that most men are overweight or obese. Conclusions: there is a lack of updated studies that assess the nutritional status of the population in Aragón. The last study was promoted by the National Pharmacists Vocalic of Nutrition of the CGCOF (General Council of Pharmaceutical Associations of Spain) throughout Spain for adults who perform some kind of physical activity. The nutritional education of the population must be improved so that they are able to choose rations and foods that promote their health and well-being and integrate traditional gastronomy into their daily diet as part of their cultural heritage.

INTRODUCCIÓN: Objetivos: revisar los conocimientos sobre la situación nutricional de la población aragonesa y sobre la gastronomía propia de Aragón como elementos necesarios para el bienestar y la salud de la población. Métodos: búsqueda bibliográfica en relación con el tema. Resultados: se identifica una gastronomía propia de Aragón relacionada con la evolución histórica de la población en el territorio. Actualmente, la población tiende a concentrarse en centros urbanos y capitales de provincia, especialmente en Zaragoza, donde la tradición alimentaria tiende a diluirse por influencias externas. Por parte de las autoridades se impulsan los alimentos de calidad con las certificaciones IGP tanto en vinos y aceites como en hortalizas y carnes. Los aragoneses se encuentran en el quinto lugar en consumo de alimentos por habitante de España, con el mayor consumo de patatas y hortalizas frescas. También tienen un elevado consumo de carnes y son quienes poseen un mayor aporte energético proveniente de lípidos de todas las comunidades autónomas. Estos datos estarían relacionados con que la mayoría de los varones adultos tienen sobrepeso u obesidad. Conclusiones: se echan en falta estudios más actualizados que valoren la situación nutricional de la población en Aragón. El último ha sido promovido por la Vocalía Nacional del Consejo General de Colegios Farmacéuticos (CGCOF) a nivel nacional para adultos que realizan actividad física. Debe mejorarse la educación nutricional de la población a fin de que sean capaces de elegir raciones y alimentos que promocionen su salud y bienestar e integren la gastronomía tradicional en su alimentación cotidiana como parte de su patrimonio cultural.

Absence labels: How does information about production practices impact consumer demand?

Absence labels promote the absence of a particular ingredient or production practice. Consumers usually perceive organic labels as an umbrella absence label for a variety of ingredients and production practices. Such organic labels often use similar language but are based on different certification requirements. For example, both organic wine and wine made with organic grapes are available to U.S. consumers, but little is known about consumer preferences for such labeled products when information about the certification standards is available. Moreover, while absence labels, which advertise the absence of certain attributes or practices, are prevalent on the market, little is known about how information on conventional production practices impacts consumer behavior. Using an artefactual experiment with 128 adult non-student participants, we investigate consumer demand for conventional wine, organic wine, and wine made with organic grapes when information about production standards is provided to participants with and without details regarding conventional winemaking practices. We find that while both organic labels carry a significant and very similar willingness-to-pay (WTP) premium, information about certification standards and conventional wine making practices can reduce WTP for all wines. Providing information about the two organic certification standards reduces consumer WTP for both absence labeled and conventional wine categories. This effect largely disappears for organic wine, but not wine made with organic grapes, when information about conventional wine-making practices is also provided.

Nutrición y gastronomía en Aragón / Nutrition and gastronomy in Aragón

Objetivos: revisar los conocimientos sobre la situación nutricional de la población aragonesa y sobre la gastronomía propia de Aragón como elementos necesarios para el bienestar y la salud de la población. Métodos: búsqueda bibliográfica en relación con el tema. Resultados: se identifica una gastronomía propia de Aragón relacionada con la evolución histórica de la población en el territorio. Actualmente, la población tiende a concentrarse en centros urbanos y capitales de provincia, especialmente en Zaragoza, donde la tradición alimentaria tiende a diluirse por influencias externas. Por parte de las autoridades se impulsan los alimentos de calidad con las certificaciones IGP tanto en vinos y aceites como en hortalizas y carnes. Los aragoneses se encuentran en el quinto lugar en consumo de alimentos por habitante de España, con el mayor consumo de patatas y hortalizas frescas. También tienen un elevado consumo de carnes y son quienes poseen un mayor aporte energético proveniente de lípidos de todas las comunidades autónomas. Estos datos estarían relacionados con que la mayoría de los varones adultos tienen sobrepeso u obesidad. Conclusiones: se echan en falta estudios más actualizados que valoren la situación nutricional de la población en Aragón. El último ha sido promovido por la Vocalía Nacional del Consejo General de Colegios Farmacéuticos (CGCOF) a nivel nacional para adultos que realizan actividad física. Debe mejorarse la educación nutricional de la población a fin de que sean capaces de elegir raciones y alimentos que promocionen su salud y bienestar e integren la gastronomía tradicional en su alimentación cotidiana como parte de su patrimonio cultural

Objectives: review the knowledge on the nutritional situation of the Aragonese population and on Aragón’s own gastronomy as necessary elements for the welfare and health of its population. Methods: literature review in relation to the subject. Results: a gastronomy characteristic of Aragón is identified. The main finding identified on the literature review is to do with the historical evolution of the population in the Aragonese territory. At present, the population tends to concentrate in provincial urban centers, mainly in Zaragoza, where the food tradition tends to be diluted by external influences. The health authorities qualify quality foods by PGI (Protected Geographical Indication) certifications in wines and oils, as well as vegetables and meats. Aragón is the fifth county in food consumption per inhabitant in Spain with the highest consumption of potatoes and fresh vegetables from Spain. Meat consumption is high and are those who have a greater energy intake from lipids of all the autonomous communities. These data are related to the fact that most men are overweight or obese. Conclusions: there is a lack of updated studies that assess the nutritional status of the population in Aragón. The last study was promoted by the National Pharmacists Vocalic of Nutrition of the CGCOF (General Council of Pharmaceutical Associations of Spain) throughout Spain for adults who perform some kind of physical activity. The nutritional education of the population must be improved so that they are able to choose rations and foods that promote their health and well-being and integrate traditional gastronomy into their daily diet as part of their cultural heritage