INFLUENCE OF ENZYMATIC TREATMENT AND STORAGE TEMPERATURE ON THE AROMATIC COMPOSITION OF VIORICA WINES

The subjects of this paper are the grapes and wines obtained from local selection variety Viorica from Republic of Moldova. Following the spectrophotometric analysis of grape juice, significant differences between the content of free volatile terpenes and potentially volatile terpenes were noticed. In order to determine the influence of the enzymatic treatment on flavor compounds, the wines were subjected to GC-MS analysis. The analysis showed that musts that were not treated with enzymes have a concentration of about 40% lower terpenes compared to those macerated with pectolytic enzymes. Wine is constantly evolving and a particular interest is represented by the dynamics of odorous substances during wine storage. For this purpose wines produced by maceration with and without addition of pectolytic enzymes were analyzed. Young wines and wines aged for 6 months at different temperatures were studied. Experimental data showed that free and bound terpene compounds are significantly influenced by the storage temperature as well as by the origins of terpene compounds.