Published in Scientific Papers. Series B, Horticulture, Volume LXII
Written by Alina-Mihaela NISTOR, Liviu-Gabriel GRIGORICĂ, Cristina-Elena SCUTARAȘU, Ștefan-Dragoș COTAN, Valeriu V. COTEA, Marius NICULAUA
Global warming is recognized among the scientific community as a worrying fact for the environment, which generally speaking causes unwanted changes in the species’ evolutionary accommodation mechanism to superior thermal conditions. In this context, this study’s purpose is to point out some chemical transformations which positively contribute to the olfactory characteristics of wine. Global warming determines an increase in the alcohol levels, therefore causing a proportional increase of secondary fermentation products, which are helpful in giving a pleasant aroma. The samples used for the analysis were of the ʻSauvignon Blancʼ variety from the "Plaiurile Drâncei" vineyard. The alcohol concentration of the samples varies between 11.8 and 13.6% v/v. The identification of chemical compounds was performed using the head space technique coupled with GC-MS. Following the analysis, there were identified chemical compounds which mainly give floral, fruity, citric notes and also not specific to fermentation, moreover giving a pleasant olfactory sensation to the final product. Therefore, the olfactory characteristics of wine depend on a series of factors beginning from climate parameters and ending with the fermentation process.
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