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OLFACTOMETRIC CHARACTERIZATION OF TAMAIOASA ROMANEASCA WINE COME FROM DIFFERENT WINE REGIONS

Journal: Scientific Bulletin Series F Biotechnologies (Vol.18, No. 1)

Publication Date:

Authors : ; ; ; ;

Page : 141-144

Keywords : gas chromatography; mass spectrometry; volatile compounds; Tamaioasa Romaneasca wine;

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Abstract

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-Į-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.

Last modified: 2015-06-03 16:39:39