Red Wines from Consecrated Wine-Growing Area: Aromas Evolution Under Indigenous and Commercial Yeasts DOI Creative Commons
Violeta‐Carolina Niculescu, Daniela Maria Șandru, Oana Romina Botoran

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(22), P. 10239 - 10239

Published: Nov. 7, 2024

The aromatic profile of red wines is influenced by various factors, among them being distinguished the pedoclimatic ones, variety, or production technology. In winemaking process, use different yeast strains can lead to obtaining with specific conventional aromas (commercial strains), but also a regional character using local strains. This study focuses on analysis and comparison compounds that offer in five wine varieties (Pinot noir, Feteasca Neagra, Burgund Mare, Syrah, Novac) from Recaș, Romania, obtained through microvinification under influence several types starter (Enartis Ferm SC, Viniferm Sensacion, SCR297, SCR462). concentrations polyphenols anthocyanins, as well their antioxidant activity, were monitored, resulting significant values, mainly autochthonous isolated plantations. A total 30 aroma identified, maximum amounts noted assortments where SCR297/SCR462 yeasts used within fermentation process. From sensory point view, lower floral modulation was found when commercial Enartis SC Saccharomyces cerevisiae yeasts. conclusion, it importance demonstrated region processes, more locally wines.

Language: Английский

Highlighting the Terroir Influence on the Aromatic Profile of Two Romanian White Wines DOI Creative Commons
Diana Ionela Popescu, Oana Romina Botoran, Roxana Elena Ionete

et al.

Applied Sciences, Journal Year: 2023, Volume and Issue: 14(1), P. 19 - 19

Published: Dec. 19, 2023

Climate conditions clearly influence the concentration of important substances in grapes, generating chemical reactions that will determine final wine aromas. Three different regions were chosen to cover most viticultural areas from Romania. The aim this study was highlight, for first time, volatile profile two Romanian white wines, Feteasca regala and alba, three vineyards (Silagiu, Aiud, Sarica Niculițel). results showed wine’s aromatic directly proportional with area origin correlated climate. obtained values alcohols, esters, aldehydes, terpenoid compounds also related oenoclimatic aptitude index, a significant accumulation aroma being observed mainly wine. A total 17 superior alcohols evidenced within types among them, 2-phenyl ethanol distinguished by its higher level all samples, varying 7692 up 11,783 µg/L. Together some it offers one pleasant aromas, resembling rose flavour. Of acids found succinic acid has intense flavour, tasting somehow bitter salty, imprinting certain “juiciness” “vinosity”. Diethyl succinate main esters six concentrations 777 1200 Also, aldehydes samples. data PCA evaluation suggested there is variance varieties. Nevertheless, hierarchical clustering applied explain relationship between samples smallest clusters included Silagiu Aiud winegrowing suggesting an increased similarity compositional profile.

Language: Английский

Citations

3
Red Wines from Consecrated Wine-Growing Area: Aromas Evolution Under Indigenous and Commercial Yeasts DOI Creative Commons
Violeta‐Carolina Niculescu, Daniela Maria Șandru, Oana Romina Botoran

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(22), P. 10239 - 10239

Published: Nov. 7, 2024

The aromatic profile of red wines is influenced by various factors, among them being distinguished the pedoclimatic ones, variety, or production technology. In winemaking process, use different yeast strains can lead to obtaining with specific conventional aromas (commercial strains), but also a regional character using local strains. This study focuses on analysis and comparison compounds that offer in five wine varieties (Pinot noir, Feteasca Neagra, Burgund Mare, Syrah, Novac) from Recaș, Romania, obtained through microvinification under influence several types starter (Enartis Ferm SC, Viniferm Sensacion, SCR297, SCR462). concentrations polyphenols anthocyanins, as well their antioxidant activity, were monitored, resulting significant values, mainly autochthonous isolated plantations. A total 30 aroma identified, maximum amounts noted assortments where SCR297/SCR462 yeasts used within fermentation process. From sensory point view, lower floral modulation was found when commercial Enartis SC Saccharomyces cerevisiae yeasts. conclusion, it importance demonstrated region processes, more locally wines.

Language: Английский

Citations

0