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

To improve the quality of the wine obtained from the indigenous cultivar Feteasca regalã , 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.