Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses

► Aroma fingerprint by GC-MS and sensorial analysis of odours and tastes. ► Sotolon and acetoin resulted from Maillard reactions during grape drying. ► Odorant series affected by drying of the grapes were floral, caramelized and vegetal-wood. ► Sweetness, dried fruit and caramel were the main descriptors for sweet wines. ► Bitterness, astringency and geranium (for base wines).