Aroma Profile of Young Wines from Ten Native and Foreign Varieties Grown in Romania

Aroma profile of ten different wine varieties was analyzed in order to characterize and differentiate them. There were found a total of 27 volatile compounds, from which acetaldehyde, ethyl acetate and 2-phenylethanol were the most abundant. Alcohols were the abundant group for Sauvignon, Muscat Ottonel, Chardonnay and Merlot (with 39.7-82.4%) varieties, esters for Italian Riesling, Feteasca Regala, Cabernet Sauvignon and Pinot Noir (59.1-83.6%) varieties and aldehydes for Burgundy and Feteasca Neagra (85.5 and 87.7%) varieties. Terpens (linalool and terpineol) were identified only in two wines - Muscat Ottonel and Feteasca Regala. According to the odor activity values (OAVs), only 14 compounds had concentrations higher than their odor thresholds. The compounds that mostly influenced the aroma are ethyl octanoate, isovaleric acid and isoamyl acetate. White wines are more aromatic than red ones, Italian Riesling and Muscat Ottonel being the most aromatic.