Determination of Wine Aroma Compounds by Head Space “In Tube Extraction” Technique and Gas Chromatography (HS-ITEX-GC/MS)

Abstract

This study investigates the influence of vintage on the aroma compounds of white wine Episcopal from vineyard Ciumbrud, located in central Transylvania, by a non-destructive head space in tube extraction technique in tandem with GC-MS. The samples selected for analysis come from three consecutive years (2009, 2010 and 2011) from Episcopal assortment, a high quality wine obtained by blending three types of wine varieties: Sauvignon Blanc, Traminer and Pinot Gris. The results reflect the compositional similarities but also the influence of vintage on the composition of wine aroma compounds. Results showed significant similarities between the composition of major compounds, 2-methyl-1-butanol, butanoic acid ethyl ester, hexanoic acid ethyl ester, octanoic acid ethyl ester, which together account for over 50% of the compounds identified. Significant differences appear both on the number of identified compounds in wine harvest 2010 compared to the other two years as well as through differences in concentration of two compounds: 3-methyl-butanol and 2,4-hexadienoic acid ethyl ester.

Fermentation of an Aromatized Wine-Based Beverage with Sambucus nigra L. Syrup (after Champenoise Method)

“…Romanian wines are increasingly appreciated lately. Several studies reported the autochthonous to Romania wines varieties and their by-products having beneficial effects to human health (Banc et al, 2014;Chedea et al, 2011;Coldea et al, 2014;Coldea and Mudura, 2015;Geana et al, 2014;Moldovan et al, 2015;Pop et al, 2015;Schmutzer et al, 2012;Vârva et al, 2015). International Organization of Vine and Wine (OIV) reported in 2014 an increased interest for aromatized winebased beverages.…”