Studies of the influence of some conditioning treatments on some volatile compounds in Fetească Albă wines

Abstract

Volatile compounds of Romanian wines made from local grape varieties considered neutral from a sensorial point of view are not sufficiently studied. This article mainly aims at underlining the influence of conditioning/fining treatments of wines, specifically their influence on physicochemical composition and aroma profile of Fetească albă wines in Cotnari vineyard. Five experimental samples were obtained as follows: FA M - raw new wine before fining; FA V1- after treatment with potassium sorbate, FA V2 – cross-flow filtration, FA V3 after treatment with gum Arabic, FA V4- after treatment with cellulose gum CELSTAB®. The fining treatments applied to Fetească albă wines lead to changes in the concentration of flavor compounds through their adsorption or catalyse reactions leading to the formation of higher weight molecular compounds with a different sensory impression.