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Published in Scientific Papers. Series B, Horticulture, Vol. LXIII, Issue 1
Written by Ioana CĂLIN, Valeriu V. COTEA, Camelia Elena LUCHIAN, Lucia-Cintia COLIBABA, Cătălin-Ioan ZAMFIR, Ștefan TUDOSE-SANDU-VILLE, Marius NICULAUA, Elena Cristina SCUTĂRAȘU

The major influence on the volatile profile of wine is due to factors such as grape variety, soil, climatic conditions and winemaking process. Volatile compounds are of major importance in defining wine quality. The main volatile compounds that participate in wine sensorial profile are alcohols and esters, followed by acids, aldehydes, ketones, terpenes, fatty acids, lactones, volatile phenols. The main purpose of the study is to investigate the composition and the aroma profile for ''Fetească Regală’’, ''Muscat Ottonel’’ and ''Busuioacă de Bohotin’’ wines from Iași vineyard. The wines were obtained using a 12 hours maceration with pectolytic enzymes. After fermentation, wines were racked, filtered and bottled. The characterization of wine samples was made by determining the standard parameters. The identification of volatile compounds was performed by a gas chromatographic method using a Shimadzu HS20trap-GC 2010plus-MS040TQ. Moreover, the aromatic profile of samples was evaluated by a tasting panel in the Oenology Laboratory of U.S.A.M.V Iasi, with grades referring to certain aromatic indices. A correlation between the identified aroma compounds and the sensorial analyses was studied.

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