Abstract
The volatile compounds in local origin Romanian wines represent an insufficiently researched domain. This study wants to identify aroma substances in 'Tamâioasa româneasca' and 'Busuioaca de Bohotin' wines from Pietroasa area in Dealu mare. During 2008 harvest, the grapes were processed following the classical wine-making technique. After a two weeks fermentation at 15 o C, the wine samples were filtered and bottled. A SPE extraction prior to gas-chromatography mass- spectrometry was used to determine individual aroma compounds. As expected, Tamâioasa româneasca and Busuioaca de Bohotin both have terpenic compounds, alcohols and esters that form their highly appreciated aroma. The compounds were identified using spectrum libraries NIST 08, Wiley 08 and SZTERP. The chromatograms were analysed with the specialised software of the device and also AMDIS.
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Schedule a callMore From: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Horticulture
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