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
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
Key words: Wine / volatiles / gas chromatography/mass spectrometry / yeast / Feteasca regalã cultivar.
© EDP Sciences, Wiley-VCH 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. Visan11 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