Abstract:
Volatile compounds are plant metabolites and are resulting in
fermentation processes. They are important factor for evaluating the quality of
wines from technological point of view and allows in most cases to characterize
sensory characteristics felt by consumers at a fundamental level. In this case
are presented some wines produced with grapes from the 2006 harvest as
following: Cioinic, Creață de Banat, Cruciuliță, Fetească albă, Fetească
regală, Frâncușă, Gordan, Mustoasă de Măderat, Zghihară varieties. For these
wines physicochemical characterization was performed to better understand the
quality of the end product. In these wines were identified by ITEX-GC-MS
method a series of fatty acids such as isobutyric, hexanoic, octanoicdecanoic
acids and fermentation alcohols 2- and 3- butanols that varied greatly
depending on the variety from which they originated. The data were compared
with the products of the fermentation of refined sugar and alcohols highlight
differences in fermentation batches.
