DBPapers
DOI:10.5593/SGEM2013/BF6/S25.012

GAS-CHROMATOGRAPHY STUDY REGARDING THE ACCUMULATION OF VOLATILE COMPOUNDS RESPONSIBLE FOR SEMI-FLAVOURED WINES FRAGANCES

D. Stegarus, R. Popescu, V. Niculescu, I. Stefanescu, E. Lengyel, M. Tita, R. Iancu, D. Mutu
Tuesday 6 August 2013 by Libadmin2013

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 155 - 162 pp

ABSTRACT

This study provides an assessment of physical-chemical properties for some semi-flavoured wines from Recas region (Romania), such as Chardonnay, Feteasca Regala, Sauvignon Blanc, along with an identification of volatile compounds, responsible for their specific fragrance. The following parameters were established to be monitored: reducing sugar, pH, alcohol concentration, total acidity expressed as tartaric acid, volatile acidity, free and total sulphur dioxide and glycerol concentration, respectively.The semi-flavoured wines Chardonnay, Fetească Regală and Sauvignon Blanc, included in the superior wine category, have an homogenous content, harmonious and well contoured, presenting the specific features of the variety and geographical origin, with clearly defined traits demonstrated by the physical and chemical analyses.To characterize their flavour, the wine samples were analysed by gas-chromatography coupled with mass spectrometry (GC-MS) in order to quantify the volatile compounds.The results were integrated by categories, such as:
Superior alcohols: between 212.398 mg/L for Sauvignon Blanc (2012 vintage) and 645.743 mg/L for Chardonnay (2011 vintage);
Volatile acids: 100 ÷ 150 mg/L for wines from 2011 and 150 ÷ 220 mg/L for wines from 2012;
Esters: the total values raging from 90 mg/L in 2011 Chardonnay and 310 mg/L in 2011 Sauvignon Blanc;
Aldehydes: 0.836 ÷ 2.350 mg/L for 2011 and 2012 Chardonnay.
The obtained values are representative for wines with “VIILE TIMISULUI” geographical indication.

Keywords: GC-MS, semi-flavoured wines, volatile compounds, flavours.