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

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dc.contributor.author MACOVICIUC, Sorin
dc.contributor.author NECHITA, Constantin Bogdan
dc.contributor.author CROITORU, Ionel Bogdan
dc.contributor.author COTEA, Valeriu
dc.contributor.author NICULAUA, Marius
dc.date.accessioned 2023-06-13T06:31:23Z
dc.date.available 2023-06-13T06:31:23Z
dc.date.issued 2022
dc.identifier.citation MACOVICIUC, Sorin, NECHITA, Constantin Bogdan, CIOROIU, Ionel Bogdan et al. Effect of added sulphur dioxide levels on the aroma characteristics of wines from Panciu wine region. In: Ştiinţa Agricolă. 2022, nr. 1, pp. 73-77. ISSN 1857-0003, eISSN 2587-3202. en_US
dc.identifier.issn 1857-0003
dc.identifier.issn 2587-3202
dc.identifier.uri https://doi.org/10.55505/sa.2022.1.10
dc.identifier.uri http://repository.utm.md/handle/5014/22929
dc.description.abstract In the wine-making process, the yeasts form over 20 higher alcohols that improve the sensation of palatine 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 Sauvignon 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 acetaldehyde. 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. en_US
dc.language.iso en en_US
dc.publisher Universitatea Agrară de Stat din Moldova en_US
dc.relation.ispartofseries Știința Agricolă;2022, N. 1
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject aromă en_US
dc.subject dioxid de sulf en_US
dc.subject fermenrație en_US
dc.subject vinuri aromatizate en_US
dc.subject alcohols en_US
dc.subject aromatized wines en_US
dc.subject fermentation en_US
dc.subject sulfur dioxide en_US
dc.title Effect of added sulphur dioxide levels on the aroma characteristics of wines from Panciu wine region en_US
dc.type Article en_US


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