StatusThe thesis was presented on the 30 April, 2015
Approved by NCAA on the 28 May, 2015
Abstract– 1.33 Mb / in romanian
4.59 Mb /
Keywords: aroma potential, volatile compounds, aromatic profile, local varieties.
Field of study: 253.03 - Technology of alcoholic and nonalcoholic drinks.
Goals of the work: harnessing of the aroma potential of grape varieties of local selection in order to obtain harmonious and balanced wine with accentuated odorant potential. Objectives: identification and quantification of aroma compounds from local selection grape varieties and wines in order to establish the characteristic aroma profile, evaluation of potentiating techniques of aroma compounds from wines produced through several biotechnological variants, effect of oenological use products for improving the quality and stability of wines on the aroma potential of wines, mathematical processing of experimental data by obtaining of regression equations that describe the technological processes under the influence of determinant factors.
Scientifical originality and novelty consists in establishing the technological factors influence on the aroma potential of grape varieties of local selection. For the first time the olfactometry method was applied to detect aroma of wine from grape varieties of local selection and the odorant profile was established by instrumental analysis. For the first time it was quantified the specific volatile composition of Startovîi and Muscat of Ialoveni varieties. Also, were calculated the odorant activity values of the volatile compounds in the researched wines in dependence of various conditionings.
The scientific problem solved in this work bases on scientific reasoning of optimal regimes of grape maceration, musts fermentation and wine conditioning, as well as the influence of technological parameters regarding the aromatic potential of grapes.
Theoretical significance and practicality applied value: On the basis of the carried out research were obtained new results regarding the major volatile compounds specific for the studied varieties and the specific aromagramms were developed. The odor activity values of the compounds that significantly contribute to the overall aroma of the wine were established, that allowed the identification of optimal regimes of grape processing. It was established the mathematical model of the maceration process for optimal extraction of terpene compounds.
Implementation of scientific results: The results were tested and implemented at the winery „Iurco Roman Petru”.