Similarities of the sensory and olfactometric analysis of wines produced from the local grape varieties | Similitudini ale analizei senzoriale si olfactometrice a vinurilor obtinute din soiuri de struguri de selectie autohtona
2014
Musteata, G., Universitatea Tehnica a Moldovei, Chisinau (Republic of Moldova) | Furtuna, N.
Rumano; Moldavo; moldavo. The aroma compounds specific to a particular type of wine are very important for the wine quality. Therefore, we have studied the aroma compounds of dry white wines produced from three locally selected Moldavian grape varieties: Startovy, Viorica and Muscat de Ialoveni. We have performed both sensory and gas chromatography � olfactometry analyses of the wines. The sensory descriptive analysis revealed a number of aromatic properties and based on them we have developed some radar charts. In order to identify active aroma compounds, the wines were evaluated using the frequency detection method. The evaluators recorded totally 697 descriptors distributed in 126 aromatic zones, but only 565 of them (81%) were proved to be representative.
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Este registro bibliográfico ha sido proporcionado por Technical University of Moldova