Characterization of Romanian Wines by Gas Chromatography–Mass Spectrometry

Abstract

This article reports the determination of the volatile composition of commercial Romanian wines with the goal of identifying characteristic markers. For this purpose, 27 samples from four wine-producing areas from three consecutive years were investigated. Analysis was performed by gas chromatography–mass spectrometry with liquid–liquid extraction. Forty-eight volatile compounds were identified and characterized as alcohols, ethyl esters, fatty acids, phenyl compounds, aldehydes, ketones, lactones, and terpenes as a percentage of the total area of volatile compounds. The results are discussed in relationship to the grape variety, region, and year of production.

Keywords:

• Gas chromatography
• GC–MS
• Volatile compounds
• White wine