IDENTIFICATION OF THE MAIN VOLATILE COMPOUNDS RESPONSIBLE FOR THE AROMA OF SAUVIGNON BLANC WINES

Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 17 ISSUE 4
Written by Valerica Luminita VISAN, Radiana-Maria TAMBA-BEREHOIU, Ciprian Nicolae POPA, Silvana Mihaela DANAILA-GUIDEA

Our research aimed at identifying the main volatile compounds, including the volatile thiols, from 2 Sauvignon Blanc wines, obtained in Dragasani vineyard, 2014 harvest. Wines were obtained using 2 yeast strains of Saccharomyces cerevisiae, one commercial used in wine industry and the second being obtained by screening, in Dragasani vineyard. By GC/MS technique were identified and determined quantitatively three compounds of the mercaptans group, having an important contribution in the Sauvignon aroma, namely: 4-mercapto-4-metylpentan-2-one, 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate. The results showed the positive influence of the yeast strain Saccharomyces cerevisiae selected from Dragasani area, over concentration in volatile thiols and consequently, on the flavor of Sauvignon wine, obtained by fermentation with this strain.

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VISAN V.L., TAMBA-BEREHOIU R.M., POPA C.N., DANAILA-GUIDEA S.M. 2017, IDENTIFICATION OF THE MAIN VOLATILE COMPOUNDS RESPONSIBLE FOR THE AROMA OF SAUVIGNON BLANC WINES. Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 17 ISSUE 4, PRINT ISSN 2284-7995, 357-366.


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Copyright 2012. To be cited: Scientific Papers. Series “Management, Economic Engineering in Agriculture and Rural Development“
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