The Influence of Aroma Compounds on Senzorial Traits of Wines From the Apold Depression

• Authors: Ecaterina Lengyel , László Sikolya
• Languages of publication: EN

Abstracts

EN

The present study aims at investigating aroma compounds in three wine varietals (Pinot gris, Traminer roz, Riesling) from Apold, the county of Sibiu, production of 2014, and their importance in realizing the sensorial profile of wines. Thus, it is ascertained that Traminer roz contains the highest amount of esters - 583.846 mg/L, a value that leads to the sensorial identification of floral and fruity notes. Higher alcohols determined through chromatography imprint specific traits to Pinot gris wines: bittersweet, floral notes validated through the determined amount (479.449 mg/L). Another wine trait is the concentration of higher fatty acids which reach an amount of 252.667 mg/L in Riesling wines, conferring distinctive floral notes. The concentration of aldehydes reaches 38 mg/L in Pinot gris wine, 32.996 mg/L in Traminer roz wine; these balanced, low values do not have a negative influence on sensorial traits of these wines. Terpenes compounds are represented by nerol and α-terpineol, whose values confer rose, lemon verbena and fruity notes, especially in the case of Traminer roz.

Keywords

EN

aromas; white wines; chromatographic methods; sensorial traits

• Publisher: Sciendo
• Journal: Management of Sustainable Development
• Year: 2015
• Volume: 7
• Issue: 1
• Pages: 23-28

Dates

published

2015-06-01

online

2015-09-08

Contributors

author

Ecaterina Lengyel

• Lucian Blaga” University of Sibiu, Sibiu, Romania

author

László Sikolya

• University College of Nyíregyháza, Hungary

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Identifiers

DOI

10.1515/msd-2015-0017