Published in Scientific Papers. Series B, Horticulture, Vol. LXVI, Issue 2
Written by Felicia STOICA, Constantin BĂDUCĂ CÎMPEANU, Daniela Doloris CICHI
The demanding requirements of consumers in recent years and the desire of domestic producers to export as much as possible to European Union countries, make issues related to the quality, safety and authenticity of alcoholic beverages increasingly of concern for Romanian producers. To investigate the behaviour of volatile compounds during a traditional alembic distillation, large numbers of important volatile compounds were identified and quantified by GC/MS analysis in different fractions (one of Head, three of Heart and one of Tail) of grape marc distillates made from two aromatic varieties Tămâioasă românească and Muscat Ottonel. Monoterpenes were confirmed to be responsible for a typical Muscat aroma, as well as for descriptors such as flowery, rose and spicy/menthol in distillates made from Muscat varieties. Due to the abundance of volatile terpene compounds, it has been considered beneficial to use the tail fraction as a raw material for re-distillation.
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