Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 18 ISSUE 4
Written by Luminita VISAN, Radiana-Maria TAMBA-BEREHOIU, Ciprian Nicolae POPA, Silvana Mihaela DANAILA-GUIDEA, Rodica CULEA
The aroma of wines is represented by a complex of volatile compounds coming from several sources, as well as their interaction with the other chemical substances of the wine: water, ethyl alcohol and other alcohols, phenolic compounds, polysaccharides, fatty acids, etc. The main compounds that participate in the aroma of wine and which give, for the most part its typical flavour are the primary or varietal flavours, coming from grapes and which, besides the phenolic compound’s secondary metabolites of vineyards. These compounds are in the free state or in the form of flavour precursors that are in a bonded state. During the processing of grapes and musts a multitude of volatile compounds are formed which together with the primary aromas give the aroma of the young wine, typical of the variety from which it originates, as well as terroir. The Saccharomyces cerevisiae yeasts have an essential role in the complex of fermentation flavors.Thus, in addition to the flavors formed in the fermentative process, other volatile compounds are formed by the action of the yeast on the primary flavors. In the case of matured wines, the flavour is complemented by compounds formed during the maturation period, forming the so-called wine bouquet.
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