Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

In this work, the chemical compositions and texture characteristics of three native Romanian wine grape varieties (Feteasc\u259 regal\u259, Feteasc\u259 alba, and Feteasc\u259 neagr\u259) were studied. We assessed the distinct characteristics directly linked to their phenolic compositions, volatile profiles, and mechanical properties and compared these characteristics with those of Pinot noir grapes. The effect of the growing zone was also evaluated. Various spectrophotometric indices directly related to the phenolic compositions of berry skins and seeds were determined. The detailed phenolic compositions (anthocyanins, hydroxycinnamoyl tartaric acids, and stilbenes) of the skins were determined using high-performance liquid chromatography methods. Free and bound volatile compounds in the berries were quantified by gas chromatography/mass spectrometry. The textural properties of the skins and seeds were measured by instrumental texture analysis. The results showed high diversity among the varieties and zones that affected the enological potential. Among the white varieties, Feteasc\u259 alb\u259 grapes could be less susceptible to browning as a consequence of their lower trans-caffeoyltartaric acid concentration, whereas Feteasc\u259 regal\u259 grapes from Cluj had the highest concentrations of total free and bound volatile compounds, particularly terpenes and norisoprenoids. Among the red varieties, Feteasc\u259 neagr\u259 was identified as a promising variety to be exploited in the future for its particular phenolic characteristics, particularly those grapes grown in Mica. Nevertheless, Feteasc\u259 neagr\u259 grapes grown in Cluj had the highest total glycosidically bound terpene concentrations. Finally, differences in the mechanical and/or acoustic properties of the skins and seeds could strongly influence the kinetics and completeness of phenolic compound extraction

Influence of Ecoclimatic and Ecopedological Conditions on Quality of White Wine Grape Varieties from North-West of Romania

2116 S. Nelson St. Arlington, VAexterior, view from street, 201

\u2018Fortified\u2019 wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.)

The impact of postharvest dehydration on the volatile composition of Malvasia moscata grapes and fortified wines produced from them was assessed. The ripeness effect of fresh grapes on volatile compounds of dehydrated grapes was evaluated for the first time in this study. Fresh grape berries were densimetrically sorted, and more represented density classes were selected. Dehydration of riper berries (20.5 Brix) led to volatile profiles richer in terpenes, particularly linalool and geraniol. The effect of dehydration rate on the volatile composition of dehydrated grapes and fortified wines was also evaluated. Fast dehydration grapes were richer in total free terpenes, and the resulting wines contained greater amounts of volatile compounds. The predominant compounds were free esters, but linalool, rose oxide, citronellol and geraniol can also contribute to wine aroma, particularly for fast dehydration. b-Damascenone can be an active odorant, although its contribution was greater in wines made from slow dehydrated grapes