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 cultiv ar Feteasca regala, six selected yeast strains were used for wine maki ng at a pilot scale. Their quality was established after routine chemi cal analysis, organoleptic control and gas chromatographic studies con cerning volatile compounds. 52 compounds were identified using gas chr omatography/mass spectrometry. Two strains from yeast species S. cerev isiae var. ellipsoideus and S. carlsbergensis were more valuable than commercial yeast usually used in this region.