Volatile organic compounds in some white wines of Iaşi Vineyard

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.