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.