Abstract:
Improving aroma profile represents one of the principal goals in winemaking. This paper
focuses to evaluate the influence of enzymes applied before alcoholic fermentation of Feteasca
regala and Sauvignon blanc wines, even if most studies analyze their use in different winemaking
stages. Feteasca regala wines are described by higher proportions (1.07–4.28%) of ethyl octanoate
(exotic fruits), 3-methylbutyl acetate (pear, banana), hexanoic acid (creamy, phenolic, exotic fruits),
propan-2-yl acetate (ripe fruits, banana), and ethyl decanoate (floral, fruity, woody), while Sauvignon
blanc wines are distinguished by significant proportions (2.77–42.15%) of 3-methylbutan-1-ol (exotic
fruits), acetic acid (vegetal, sour), 1-phenylethanol (floral, honey), and diethyl butanedioate (fruity,
floral). Variables as 3-methylbutyl acetate-ethyl decanoate, ethyl decanoate-hexanoic acid (r > 0.8)
showed proportional levels in Feteasca regala wines. In Sauvignon blanc samples, positive correlations
were observed for 2-ethyl hydroxypropanoate-diethyl butanedioate or 2,3-butanediol-ethyl
4-hydroxybutanoate (r > 0.7). Data confirmed a significant influence of enzymes on wine’s aroma
profile (p < 0.05). The higher proportions of the most volatile compounds were obtained in samples
treated with pectinases, for both varieties. In correlation with the sensory analysis, these variants
showed the lowest intensity for negative descriptors such as phenolic sensation, the mineral or
bitter taste, demonstrating that pectinases can give more acceptable results regarding the sensory
perception compared to -glycosidases.
