Studies on the analytical characteristics of wines obtained from vine variety with biological resistant.

Obtained grapes from vine varieties with biological resistance (the varieties of interspecific vines): Seyval, Admira, Radames, Valerien, Brumăriu and Purpuriu were vinified by traditional methods, and the obtained wines were analysed in terms of composition and as aromatic profile, compared with a control wine, of table wine, provided from an vinifera vines. The chemical analysis of wines have referred to alcoholic strength, total acidity, volatile acidity, total dry extract, glycerol, phenolic compounds and anthocyanins for the Purpuriu variety etc. The aromatic profile of wines was determined by the gas chromatography method coupled with mass spectrometry. The result of analysis showed that Admira, Seyval and Radames wines presents a high alcoholic strength (11.8 vol% alcohol, 12.1 vol% alcohol, respectively 11.0 vol% alcohol) as well as higher values of the total dry extract and glycerol, compared to the control variety. Volatile acidity of wines was slightly elevated for most varieties with biological resistance, a higher value presenting at the Pupuriu wine. In the case of Purpuriu wine was analysed the content from the phenolic and anthocyanins compounds, their value being reduced. In terms of the content in volatile compounds, the main analysis of compounds show a predominance of 3-methyl-1-butanol (Isoamyl alcohol), 2-methyl propanol, Isoamyl acetate, Ethyl propanoate, both in the case of varieties with biological resistance, even in the vinifera variety case. Isoamyl acetate showed high values in the case of varieties with biological resistance and very low values in the case of vinifera wine. Overall, the wines from the two groups of grapes varieties showed different values of the main volatile compounds, standing out a clear difference between them.