Published in Scientific Papers. Series A. Agronomy, Vol. LXV, Issue 2
Written by Arina Oana ANTOCE, Victoria ARTEM, George Adrian COJOCARU
The present study evaluates the differences in the aroma profile of wines, induced by the chitosan treatments of Feteasca neagra grapes organically cultivated. The treatments of the grapes included a variant only with Bordeaux mixture (5 kg/ha), as a control, a variant only with chitosan (5 kg/ha), and another variant treated with both chitosan and Bordeaux mixture (5+5 kg/ha). The aroma of the resulted wines produced by the classical maceration-fermentation technology was analysed by an electronic nose working on the principle of fast GC. Several organic volatile compounds with impact on aroma were identified and their relative quantities compared for each type of treatment. Esters (fruity scents) are the main aroma compounds found, but some other compounds more related to vegetal aroma were also present. The electronic nose clearly identified each type of wine in accordance to the treatment in the vineyard. The principal component analysis separated the wines based on their floral-fruity-vegetal notes (PC1) versus grassy notes (PC2). SIMCA analysis showed that, compared to the control samples with Bordeaux mixture, the samples from grapes treated with chitosan or chitosan and Bordeaux mixture placed closer in the space of odour and outside of the space of control wines. Thus, this preliminary study showed that chitosan treatment in vineyard induces measurable olfactory differences in the wines.
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