Technological approaches to the vinification of Dornfelder grape variety cultivated in Romania

Abstract

Abstract. In Romania, Dornfelder is a rare grape variety which started to become popular among some wine producers due to the intense colour of its wines. However, it is mostly used in blends and therefore varietal wines of Dornfelder are not found too often. In this paper we present some technological approaches suitable for the production of varietal wines of Dornfelder, some of them novel for the Romanian wine industry. The experimental samples include a classical red wine made by the usual technology using freshly harvested grapes (DW = Dornfelder wine) and two variants made with dried grapes (DR and DWDR). The DR variant (Dornfelder raisin wine) is produced by a straw-wine type technology, by fermenting a must obtained from grapes dried for 7 weeks. The DWDR is a variant obtained by fermenting a mixture of crushed dried grapes and new Dornfelder wine, the ratio of crushed raisins to wine being 1:1 in weight. The wines were analysed both physico-chemically and sensorially. After one year of aging in bottles, the variant DWDR of wine, produced by fermenting dried berries in already finished wine, proved to be the most balanced in taste, with an intense and complex aroma of berries and red fruit, also displaying good aging potential and stability. The variant DR appeared dense and intense, but with a less complex fruity aroma, with a dominant note of blueberries and black currants. Both straw wines are preferable to the classic varietal wine, which is vinous, but lacks structure and displays a dissociated acidity and a simple aromatic profile, with dominant sour cherry, mineral and vegetal notes.

Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches

“…Combined with the results of CATA ( Table 1 ), it could be summarized that Dornfelder wines from the Northern Foothills of Tianshan Mountains and the Eastern Foothills of Helan Mountains were dominated by floral and fruity notes, while wines from the Jiaodong Peninsula was characterized by pronounced mushroom/earth, hay, and medicinal material aromas. The different performance of Dornfelder wines from three regions might be due to the distinct terroir expression of the variety, which was also evidenced by previous studies that the aroma characteristics of Dornfelder wines from Germany and Romania were different ( Antoce and Cojocaru, 2015 , Frank et al, 2011 ).

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“…In Germany, Dornfelder wine from Rheinhessen region was described as fruity, floral, smoky, and cooked-apple, along with ( S )-2,3-dimethyl-1-butanol, phenethyl alcohol, and sotolon being identified as the most active aroma compounds (FD ≥ 8192) through gas chromatography–olfactometry (GC-O) analysis ( Frank, Wollmann, Schieberle, & Hofmann, 2011 ). On the contrary, in Romania, Dornfelder wine was identified as a quite simple wine with the perception of predominant sour cherry notes, mineral, violets, and vegetal aroma ( Antoce & Cojocaru, 2015 ), indicating that the aroma performance of Dornfelder wines might be various in different regions.…”

Rapid Method for the Discrimination of Romanian Wines Based on Mid-Infrared Spectroscopy and Chemometrics

“…Volatile Compounds. The measurement of volatile compounds can provide significant information of wine [18]. These volatile compounds are results of biochemical and chemical reaction pathways during berry crushing and metabolism, fermentation, wine aging and storage, which are also responsible for wine aroma.…”

Fatty Acid Profile of New Varieties of Grape Seed Oils Based on NMR Data and Their Authentication

“…Such valorization is compulsory for a cost effective policy, as well as for environmental reasons [4]. A proper way of valorization seems to be the production of grape seed oils [5,6]. The interest for these oils is due to their numerous applications, in various fields: pharmaceutical industry, cosmetics, cooking, etc.…”