THE INFLUENCE OF CLIMATIC FACTORS ON THE AROMA COMPOUNDS OF FETEASCA REGALA WINE FROM THREE SOUTHERN REGIONS OF ROMANIA
DOI:
https://doi.org/10.24193/subbchem.2021.4.06Keywords:
GC-MS, oenological climate index, wine aroma compounds.Abstract
Climatic factors have a great influence on the quality of grapes and wines, thus the identification and quantification of aroma compounds from Feteasca regala wine manufactured in 2019 in three established winemaking centers from Romania (Samburesti, Corcova and Dragasani) was performed. After liquid/liquid extraction, the aromatic composition was identified and quantified by gas chromatography coupled with mass spectrometry (GC-MS). 42 aroma compounds were analyzed depending on the region of origin of the vineyards and climatic factors. Results showed significant differences between the wines regions of origin. The quantities of long-chain alcohols varied between 28644.54 µg/L and 33969.27 µg/L and esters between 4221.10 µg/L and 7901.25 µg/L. Significant quantities were determined for fatty acids and ranged between 5310.99 µg/L and 6045.15 µg/L and lactones between 727.39 µg/L and 988.01 µg/L. The most significant results regarding the aroma profile were determined for the wine from Avincis Dragasani vinery, where the climatic indicators ratio was optimum, thus conferring specific and quantifiable elements to the wine.
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