426-433In this study, two chromatographic techniques were applied to determine the aroma profile and phenolic compounds of
“Honey wine” produced by addition of Wild Rose Fruits (Rosa odorata-Andrews-Sweet). In addition, another control wine
was produced with sucrose and rose fruits in order to differentiate compounds produced by yeast fermentation from those
originated from honey and rose fruits. After maturation aroma components, phenolic compounds and sugar composition of
wines were identified. Aroma components were determined by headspace solid-phase microextraction gas chromatography
mass spectrometry (HS-SPME/GC-MS) techniques in wine samples. The dominant aroma components in both wines were
ethanol, ethyl acetate, isobutyl alcohol, 2-methyl-1-butanol, 3-methyl-1-butanol, ethyl caprylate, ethyl decanoate, capronate
ethyl. Some minor differences in the percentage of major aroma components were determined between two wine samples.
Phenolic and sugar compositions were identified by high performance liquid chromatographic (HPLC) method in fruit
extract and wine samples. While the total amount of phenolic compounds were 3604.9 mg/l in fruit juice, 74.3 mg/l in
control wine and 111.8 mg/l in honey wine, the most abundant phenolics in both wines were catechin, epicatechin and
routine
