Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII
Written by Luminița VIȘAN, Ricuta DOBRINOIU, Gabriela MARGARIT, Silvana GUIDEA-DANAILA
The work refers to the analysis of aroma compounds identified in Tamaioasa Romanian wines from 2 distinct Romanian wine-growing areas: vineyard Stefanesti-Arges and Pietroasa, watching, and in particular the variation of flavorings depending on the region of origin. Gas chromatographic method coupled with mass Spectrometry were identified 6 esters, 3 higher alcohols, 1 aromatic alcohol, 2 terpenes, 1 lactone, 1 acid and 1 aldehyde. The high concentration of ethyl acetate, ethyl butanoate, isoamyl alcohol were identified; flavor specific Tamaioasa Romanian wine is given by 1-α-terpineol, terpenic alcohol has been identified in this wine in large quantities. Research has shown that wine-growing region influence the organoleptic characteristics of wine and aromatic content of their wines, so the wines can be very quickly recognized when tasting.
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{simplepopup popup="false" name="Citation24"}Vișan L., Dobrinoiu R., Margarit G., Guidea-Danaila S. 2014, OLFACTOMETRIC CHARACTERIZATION OF TAMAIOASA ROMANEASCA WINE COME FROM DIFFERENT WINE REGIONS. Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, ISSN 2285-1364, 141-144. {/simplepopup}