Study of volatile aroma compounds of some rosé wines from Iaşi Copou vineyard

Abstract

The main objective of the present study is to identify volatile aroma compounds of some rosé wines obtained from black grapes, in Iaşi Copou vineyard.Fetească Neagră, Băbească Neagră and Merlot grapes were manually harvested in 2016 and vinificated in rose wine. After 14 days fermentation at 15oC, the wine samples were filtered, bottled and subjected to analyses. The wine aroma compounds were analysed by a Shimadzu GC-2010, coupled with a QP2010 Plus mass spectrometer. Meny terpenic compounds, alcohols and esters were identified in the studied samples. The wine obtained from the Fetească neagră variety was found to have the highest content in terpenic compounds from all the studied samples.