Proceedings Volume 2010 (format .pdf) - SimpBTH

Fig. 2 - Compositionparameters of Muscat Ottonelwinesg/l403530252015105038402611.592612 11M IM IIalcoholic strength glycerol total dry extract sugar contentII. Organoleptic characterization of the winesMuscat Ottonel wine is a white wine of high quality obtained with theremaining sugar with a high alcoholic strength, because of the high accumulationof sugars both in Ştefăneşti-Arges and Murfatlar vineyard.In this growing area due to favorable climatic conditions, some varieties ofgrapes (including Muscat Ottonel) manifest their full varietal potential, so thataccumulate large amounts of sugars that allow oenologists to produce bothalcoholically and sweet wine.In terms of accumulation of sugars in the vineyard of Murfatlar MuscatOttonel grapes registered 243 g / l sugar at harvest so wine is produced with a highalcohol content based on a quantity of 40 g / l residual sugars.While both Muscat Ottonel wines have a specific flavor, the Murfatlarwine’s flavor is more pronounced, leading to a wine with more personality.III. Characterization of the potential of aromatic winesIn the wines, by GC/MS analysis, were identified 19 aromatic compounds: 5esters, 7 alcohols, 2 aromatic alcohols, 2 terpene alcohols, a lactone and twoaldehydes.Among the esters predominates C 4 H 8 O 2 ethyl acetate, which is a colorlessliquid with a fruity fragrance and sensitive to moisture. This compound is the mostimportant ester in wines. Its presence is questionable only in excessive content,when wine is highlighted in a spicy smell, like, similar to that of pepper.It is formed in small quantities under the action of yeast during fermentation,but can also occur at high doses as a result of intervention of acetic bacteria, whichis common especially during the barrel maturation. It is present in large amounts inwines that already have a high volatile acidity, which correlates with the volatileacidity of wine Muscat Ottonel which is 0.6 g / l H 2 SO 4 .182