Aromatic compounds of wine obtained from the new variety of domestic selection Viorica

Abstract

The aromatic compounds of the wine obtained from the new variety of domestic selection Viorica have been subjected to researches. The analysis was carried out on gas chromatograph with mass spectrometer Clarus 600 T. About 100 compounds have been identified. The identification of chromatographic peaks (drops) has been conducted under the general library of NIST mass spectrometer. The researches have shown that the composition of aroma (flavor) of Viorica wine is very complex and consists of compounds of different classes: aldehydes, ketones, higher alcohols, esters, terpenes, organic acids, lactones etc. The main compounds of aroma are the higher alcohols: isoamylic and 2-phenylethanol, the percentage share of which is 46%. These compounds form the basis (core) of wine flavor, which is completed by other aromatic compounds such as esters, terpenes, acetals etc.