Studii privind compuşii volatili de aromă din unele vinuri roze obţinute în podgoria Iaşi Copou

The main objective of the present study is to identify volatile aroma compounds of some rosé wines obtained from black grapes, in Iaşi Copou vineyard.Fetească Neagră, Băbească Neagră and Merlot grapes were manually harvested in 2016 and vinificated in rose wine. After 14 days fermentation at 15oC, the wine samples were filtered, bottled and subjected to analyses. The wine aroma compounds were analysed by a Shimadzu GC-2010, coupled with a QP2010 Plus mass spectrometer. Meny terpenic compounds, alcohols and esters were identified in the studied samples. The wine obtained from the Fetească neagră variety was found to have the highest content in terpenic compounds from all the studied samples

Caracterización de vinos Moscatel mediante análisis sensorial y aplicación de programas estadístico

One of the main objectives of the winegrowing industry is the search for the highest quality of wines, accompanied by a wide sensory diversity between different varieties. Consequently, scientific developments focused on wine metabolites and fermentation- involved yeasts proteome have to be joined to the correspondent sensory analysis. This communication presents the results of a wine tasting session, evaluating some Muscat Ottonel wines obtained by spontaneous and directed fermentations using eight Saccharomyces cerevisiae yeast strains. Principal components analysis, carried out by advanced statistical tools, has allowed to classify the nine wines in six groups. Floral and fruity aromas contribute mostly to the differentiation of the Muscat Ottonel wines elaborated with different yeastsLa búsqueda de una mayor calidad de los vinos, acompañada de una amplia diversidad sensorial entre diferentes variedades, es uno de los principales objetivos de la industria vitivinícola. Para ello, los avances científicos en el análisis de metabolitos del vino y del proteoma de las levaduras involucradas en la fermentación deben ir acompañados de un correspondiente análisis sensorial. Esta comunicación muestra los resultados de la cata de vinos de la variedad Muscat Ottonel obtenidos mediante fermentación espontánea y mediante fermentación dirigida con ocho cepas de levaduras Saccharomyces cerevisiae. El análisis de componentes principales, realizado con herramientas de tratamiento estadístico avanzado ha permitido clasificar los nueve vinos en seis grupos. Los aromas florales y frutales contribuyen en mayor medida a diferenciar los vinos de Muscat Ottonel elaborados con distintas levaduras