Analysis of volatile compounds in Aligoté, obtained by different fermentation volumes

Abstract

Volatile compounds are an important factor in defining the quality of wines. Of these, the most important are: alcohols, acids, esters, ketones and terpenes. The purpose of this paper is the determination the aromatic profile of the wine obtained from the Aligoté variety, in Bucium vineyard, from Iasi. Processing of the samples was made by the stages specific to the production of quality white wines and the volatile compound determination was performed with Shimadzu HS20trap - GC 2010plus - MS040TQ, by gas chromatographic method.