Free Access
Issue
Analusis
Volume 26, Number 2, March 1998
Couplages CG/SM et CL/SM
Page(s) 93 - 96
Section Original articles
DOI https://doi.org/10.1051/analusis:1998117
Analusis 26, 93-96 (1998)
DOI: 10.1051/analusis:1998117

GC/MS characterization of the volatiles isolated from the wines obtained from the indigenous cultivar Feteasca Regalã

G. Câmpeanu1, M. Burcea1, C. Doneanu2, I. Nalmolosanu1 and L. Visan1

1  Faculty of Biotechnology, University of Agricultural Sciences and Veterinary Medicine, Bd. Mãrãsti, No. 59, 71329, Bucharest, Romania
2  Faculty of Pharmacy, Department of Organic Chemistry, 6 Traian Vuia, Bucharest, Romania


Abstract
To improve the quality of the wine obtained from the indigenous cultivar Feteasca regalã, six selected yeast strains were used for wine making at a pilot scale. Their quality was established after routine chemical analysis, organoleptic control and gas chromatographic studies concerning volatile compounds. 52 compounds were identified using gas chromatography/mass spectrometry. Two strains from yeast species S. cerevisiae var. ellipsoideus and S. carlsbergensis were more valuable than commercial yeast usually used in this region.


Key words: Wine / volatiles / gas chromatography/mass spectrometry / yeast / Feteasca regalã cultivar.


© EDP Sciences, Wiley-VCH 1998

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