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