The influence of the different techniques of maceration on the aromatic and phenolic profile of the Busuioacă de Bohotin wine

The main objective of the present study is to evaluate the influence of the maceration techniques on the volatile and phenolic compounds content of the wines obtained from an autochthonous aromatic variety from Romania. For this study, a pink biotype of the Busuioacă de Bohotin variety from the Huşi vineyard was used. The wine samples were obtained by applying five types of maceration: Classic maceration (V1; S1), Thermo-maceration (V2; S2), Microwave maceration (V3; S3), Ultrasound maceration (V4; S4) and Cryo-maceration (V5; S5). The results of the aromatic profile of the wine samples obtained from Busuioacă de Bohotin variety, indicated that the wine samples obtained through cryo-maceration and classic maceration contained a large variety of volatile compounds, namely: alcohols (1-propanol; 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, phenethyl alcohol e.g.), esters (ethyl octanoate; ethyl caprylate; ethyl lactate; ethyl benzoate; ethyl palmitate e.g.) terpenoid compounds (α-terpineol, linalool, hotrienol, citronellol, nerol, geraniol) and so an. Among alcohols, phenethyl alcohol, which is responsible for floral aroma of roses and is typical for the Busuioacă de Bohotin wine, was found in large quantities in wine samples V1 (4.3 mmol/L) and S5 (5.53 mmol/L). Terpene compounds and their oxides were identified with elevated levels for linalool (cis- and trans-) and also nerol- as well as linalool-oxide. Analysing the phenolic compounds, it was observed that the total polyphenol index and Folin-Ciocâlteu index expressed higher values for the wine samples V1 and V3. Concerning the total anthocyanins and tannins content, the wine samples obtained had low amounts of this compounds.

Abstract licence: CC BY

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