Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XIX
Written by Mihai PALADE, Mona-Elena POPA
The Wine aroma is one of the most important factors in determining its character and quality. The aromatic compounds are accumulated in the peel and grape, and can pass to wine unmodified or by changing their form.The approach to determine certain markers which are depending mainly on grape variety and cultivation area is very innovative one. In this work, methanolic extracts of grape skin, pulp and seeds of three Vitis vinifera L. varieties were assessed in order to differentiate among their volatile profiles. The grape samples were obtained from the Murfatlar vineyard (Romania): Cabernet Sauvignon, Merlot and Feteasca Neagra. The wines produced from these grapes are awarded the “Protected Designation of Origin” (PDO) label. The evaluation of the volatile profiles was done by gas chromatography/ mass spectrometric detection. The headspace analysis revealed several monoterpens, alcohols, acids and carbonyl compounds. The results are consistent with the methodology for the authentication of the grape variety according to the profile of the volatile compounds, in terms of semi-quantitative interpretation.
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aroma
