Effect of added sulphur dioxide levels on the aroma characteristics of wines from Panciu wine region

Abstract

In the wine-making process, the yeasts form over 20 higher alcohols that improve the sensation of pala-tine veil for the wine. The amount of higher alcohols is lower for white and rosé wines obtained from clarified musts fermented at moderate temperatures. The formation of higher alcohols is confirmed by the fact that the addition of certain nitrogen compounds to a glucose-containing culture medium leads, after the fermentation, to an increase in the higher alcohol content. Data evaluate by comparison the levels of higher alcohols, esters and aldehydes, important to fermentation process in case of several wines from Panciu region. The wine-making was done by classical methods and by using specific protocols for low content sulphur dioxide. This study is focused to compare wines obtained from two grape varieties produced at industrial level: Feteasca regala vs. Feteasca regala Frizzante and Cabernet Sau-vignon rosé vs. Cabernet Sauvignon. The compounds were analyzed by GC-FID method with head-space technique for methanol, 1-propanol, 2-methyl-propanol, 1-butanol, ethyl acetate, ethyl lactate, isoamyl acetate and acetalde-hyde. The results showed that in almost every comparative study the levels of aroma compounds are maintained, when compared with the wines with low content of sulphur dioxide. Tuckey test showed that 1-propanol and ethyl acetate register statistically significant differences for Cabernet Sauvignon rosé and for Feteasca regala Frizzante.

Keywords

• higher alcohols
• gc-fid
• fermentation
• sulphur dioxide