Using gas-chromatography to distinguish the wine and still fermented beverages

Abstract

For several years, in order to harmonize the Romanian legislation with the European one, was introduced the notion of "still fermented beverages". This is a beverage obtained by fermentation, but it is not explanained what raw materials are used in the production process and their contribution to the alcoholic strength of the final product. For this reason, some manufacturers are tempted to sell such drinks as the wine. We conducted a series of refermentation of pomace from red and white winemaking and volatile compoundsfrom these drinks were analyzed by gas chromatography coupled with mass spectrometry. The mass spectra of the compounds were compared with the spectra from Wiley and other libraries. We made an identification of volatile components comparing them with those identified in wine.