Aromatic Profile of Grapes from White and Red Varieties

The aromatic composition of grapes from the white varieties Dimyat clone 6%252F46, Aligote clone 4%252F10, Muscat Ottonel clone 7%252F46, Misket Vrachanski clone 9%252F5, Plevenska Rosa and the red varieties Pamid clone 5%252F76, Gamza clone 52-9-4, Gamza clone 52-9-5, Kaylashki Rubin, grown in the soil and climatic conditions of Pleven, Central Northern Bulgaria was studied. Twenty-one flavor-determining components influencing the aromatic profile of the wine (9 esters, 7 terpenes and 5 higher alcohols) were identified. The number of the analyzed groups of compounds was the greatest in the white aromatic varieties (Muscat Ottonel, Misket Vrachanski, Plevenska Rosa), being their specific feature. The content of esters in white and red varieties was similar, unlike the terpenes and the higher alcohols, the sum of which was higher in the white ones. In the experimental samples the quantity of esters was prevailing with the highest concentration of ethyl butanoate, diethyl succinate, ethyl decanoate. The 2-phenylacetate content was the lowest. From the terpenes group, in the white varieties the representatives of linalool, nerol and geraniol predominated qualitatively, while in the red ones linalool and the isomers of linalool oxide were prevailing. From the identified higher alcohols the highest concentrations found were of 3-methyl-1-butanol and 2-methyl-1-butanol