Differentiation of three grape varieties by using sensory analysis and characterization of the volatile compounds profile of their musts

The primary flavours of musts and wines are generally constituted by the terpenes and terpenoids, norisoprenoids, benzol derivatives, aliphatic and glycosidic substances, carotene substances. The objective of this study was to differentiate among three must samples (Merlot, Cabernet Sauvignon and Feteasca Neagra) based on their volatile profile. The grape samples were obtained from Murfatlar vineyard (Romania). The wines produced from these grapes are labelled "Protected Denomination of Origin" (PDO) and the finding of certain markers for their authenticity should be of great interest for the wine producers. The headspace analysis (GC-MS) was employed along with the alpha-Prometheus multi-sensor system used for the food quality control (electronic nose), which provides pattern recognition of the flavouring compounds present in the three must samples. The study reveals differences in the volatile chemical compounds profiles of the analysed varieties. This study may be used as a starting point for developing GC-MS and electronic nose valuable methods for the authentication of the grape variety.