| Numéro |
BIO Web of Conferences
Volume 5, 2015
38th World Congress of Vine and Wine (Part 1)
|
|
|---|---|---|
| Numéro d'article | 02008 | |
| Nombre de pages | 5 | |
| Section | Oenology | |
| DOI | https://doi.org/10.1051/bioconf/20150502008 | |
| Publié en ligne | 1 juillet 2015 | |
Studies of phenolic and aromatic profile of Busuioacă de Bohotin wines
1 University of Agricultural Sciences and Veterinary Medicine “Ion Ionescu de la Brad” Iasi, 3 M. Sadoveanu Alley, 700490, Iasi, Romania
2 Licorna Winehouse, Gura Vadului, Mizil, Prahova, Romania
3 Oenological Research Center, Romanaian Academy – Iasi Branch, 9 M. Sadoveanu Alley 700490 Iasi, Romania
The Busuioacă de Bohotin grapes were harvested from Pietroasa vineyard, in Dealu Mare viticultural area, in 2013. The wines were obtained by applying modern technologies: cryomaceration, microwave maceration, ultrasound maceration, rotative-tanks maceration, etc, after which the normal technological process was followed. These samples are characterised by specific volatile compounds (terpenic compounds, esters, alcohols and some fatty acids) and polyphenols (anthocyans, flavanols, favonols, stilbens and other phenolic compounds) which were evaluated in order to understand the influence of the applied tech- nologies upon wine making strategies. The wine phenolic compounds were carried out with high-performance liquid chromato- graph (HPLC) Shimadzu equipped with two chromatographic columns Merck Chromolith Performance RP-18. The wine aroma compounds were analysed by a Shimadzu GC-2010, coupled with a QP2010 Plus spectrophotometer.
© Owned by the authors, published by EDP Sciences, 2015
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.