GC/MS characterization of the volatiles isolated from the wines obtained from the indigenous cultivar Feteasca regala

To improve the quality of the wine obtained from the indigenous cultivar Feteasca regala, six selected yeast strains were used for wine making at a pilot scale. Their quality was established after routine chemical analysis, organoleptic control and gas chromatographic studies concerning volatile compounds. 52 compounds were identified using gas chromatography/mass spectrometry. Two strains from yeast species S. cerevisiae var. ellipsoideus and S. carlsbergensis were more valuable than commercial yeast usually used in this region.