Volatile Composition of Some Red Wines from Romania Assessed by GC-MS

Manolache, Mihail; Popescu, Tiberia Ioana; Babeş, Anca; Farcaș, Iulia-Alexandra; Muncaciu, Maria Laura; Călugăr, Anamaria; Gál, Emese

doi:10.24193/subbchem.2018.2.12

Cited by 8 publications

(6 citation statements)

References 26 publications

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“…Acids, aldehydes, ketones, benzene derivatives, and other substances were also detected in the three types of pear wine. Acids are very important for the aromatic equilibrium in wines because they oppose the hydrolysis of the corresponding esters (Manolache et al, ). As the content of aldehydes and ketones exceeds the threshold level, a foul smell is produced.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae

et al. 2019

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Three commercial yeasts strains, namely, Saccharomyces cerevisiae SY, DV10, and Drop Acid Yeast, were used for Dangshan pear wine fermentation. Monitoring main physical and chemical indexes and scoring comprehensive sensory characteristics to find a suitable yeast to produce Dangshan pear wine. The fermentation cycle of SY was short (15 days), and the SY‐fermented wine had a suitable sugar‐acid ratio, with a residual sugar content of 3.13 ± 0.05 g/L, total acid content of 3.40 ± 0.11 g/L, and ethanol content of 14.1 ± 0.27% (v/v). Additionally, 42 flavor compounds were detected in fermented Dangshan pear wine, and the total amount of flavor compounds was highest in the SY wine (2,584.72 μg/L). Combined with the comprehensive sensory evaluation scores, these results suggest that Saccharomyces cerevisiae SY was the most suitable strain to produce Dangshan pear wine. Practical applications In this study, we compared the physical and chemical indicators of pear wine brewed by different Saccharomyces cerevisiae in the process of fermentation and the final quality of pear wine products. It was concluded that the pear wine produced by Saccharomyces cerevisiae SY had good quality. The study found a strain suitable for the fermentation of pear wine and provided a theoretical basis for the industrial production of pear wine. Next, we can try to use Saccharomyces cerevisiae SY for large‐scale production of pear wine and try to sell it on the market.

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Section: Resultsmentioning

confidence: 99%

Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae

et al. 2019

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“…Pantolactone was dependent on ageing duration and chips types, its concentration varying between 19 to 29 µg/L. The higher amount of lactones could be quantified in wines after longer periods of ageing (6 to 12 months) [21].…”

Section: Lactonesmentioning

confidence: 94%

“…In order to quantify the volatile compounds present in the wines, the relative peak area (in the total ion chromatogram) of each analyte from the wine to the internal standard was compared to those obtained for the standards, taking into account the dilution of the samples. The concentration of the volatile compounds was obtained using the calibration curve of 2-phenylethanol (64-12,900 µg/mL) [21]. Peak identification was carried out by analogy of mass spectra with those of the mass library (National Institute of Standards and Technology-NIST MS database) and comparing the calculated retention indices with those published in the literature.…”

Section: Gc-ms Analysismentioning

confidence: 99%

Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

et al. 2020

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The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines.

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“…On red wines' side, Cabernet sauvignon was tested in Dealu Mare [73], Minis , -Măderat [71], and in Dobra, Dealurile Silvaniei [74]. This type of wine had an alcohol content between 12% and 15% (v/v); the highest value was obtained in Minis , -Măderat.…”

Section: Selected Yeast Properties and The Final Characteristics Of L...mentioning

confidence: 99%

Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania—A Review

et al. 2023

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Winemaking in Romania has a long-lasting history and traditions and its viticulture dates back centuries. The present work is focused on the development of wine yeast isolation and selection performed in different Romanian winemaking regions during past decades, presenting the advanement of the methods and techniques employed, correlated with the impact on wine quality improvement. Apart from the historical side of such work, the findings will reveal how scientific advancement in the country was correlated with worldwide research in the topic and influenced local wines’ typicity. To create an overall picture of the local specificities, the work refers to local grape varieties and the characteristics of the obtained wines by the use of local yeasts as compared to commercial ones. Numerous autochthonous strains of Saccharomyces were isolated from Romanian vineyards, of which several demonstrated strong oenological characteristics. Meanwhile, different non-Saccharomyces yeast strains were also isolated and are nowadays receiving the attention of researchers seeking to develop new wines according to wine market tendencies and to support wine’s national identity.

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Volatile Composition of Some Red Wines from Romania Assessed by GC-MS

Cited by 8 publications

References 26 publications

Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae

Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae

Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania—A Review

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