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    STUDIA CHEMIA - Issue no. 2 / 2018  
         
  Article:   VOLATILE COMPOSITION OF SOME RED WINES FROM ROMANIA ASSESSED BY GC-MS.

Authors:  MIHAIL MANOLACHE, TIBERIA IOANA POP, ANCA CRISTINA BABEȘ, IULIA-ALEXANDRA FARCAȘ, MARIA LAURA MUNCACIU, ANAMARIA CĂLUGĂR, EMESE GÁL. 		 
       
         
  Abstract:  Four varietal wines, Fetească Neagră, Merlot, Cabernet Sauvignon and Pinot Noir from Romania were submitted to a liquid-liquid extraction with dichloromethane and analysed by gas chromatography-mass spectrometry (GC–MS). A total of 29 volatile compounds were identified and quantified over two periods of ageing. Wines were differentiated by a number of compounds, such as esters, higher alcohols, and lactones. During wine ageing, all chemicals changed in the volatile composition. Most of alcohols and acids (hexanoic and octanoic acids) increased during ageing, while the esters, except ethyl lactate and diethyl succinate, were found in lower concentrations as ageing time increased. Considering all the volatile compounds detected, esters and higher alcohols are the main contributors for Romanian red wines.

Keywords: GC-MS, volatile compounds, red wine, liquid-liquid extraction 		 
         
     
         
         
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