# Highlighting the Terroir Influence on the Aromatic Profile of Two Romanian White Wines
## 3 Results and Discussion
Succinic acid, which results as a secondary product from the microbial \(\alpha\)-ketoglutarate metabolism, can be further esterified to diethyl succinate, imprinting fruity melon flavour to the wines [47]. Higher concentrations were also registered for ethyl hexanoate: 339 \(\mathrm{\SIUnitSymbolMicro g}\)/L in Feteasca alba to 999 \(\mathrm{\SIUnitSymbolMicro g}\)/L in Feteasca regala, both from Aiud vineyard. Also, ethyl octanoate had high concentrations, varying from 904 \(\mathrm{\SIUnitSymbolMicro g}\)/L in Feteasca regala from Sarica Niculitel up to 1171 \(\mathrm{\SIUnitSymbolMicro g}\)/L in Feteasca regala from Aiud. Wines with high ethyl octanoate content seem to have more intense fruity aromas, with floral notes [48]. The lowest concentration had ethyl decanoate (134 \(\mathrm{\SIUnitSymbolMicro g}\)/L in Feteasca alba from Aiud) (Supplementary Material--Table S1). Comparing with other white wines, the two Romanian white wines had similar values of the main identified esters with Chardonnay wines from Poland vineyards [47], but higher than Feteasca alba, Sauvignon blanc, and Riesling wines from Ceptura (Muntenia region), Dealurile Husilor (Moldova region), Jidvei (Transilvania), and Vanju Mare (Oltenia region) [45]. Figure 4 shows the acids found in the two wine types from every vineyard. Figure 3: Ester compositional profile for Feteasca alba and Feteasca regala. As it can be seen in Figure 4 and Supplementary Material--Table S1, butandioc acid (succinic acid) had the highest concentration in Feetasca alba from Aitud vineyard (1934 ug/L). This acid had high concentrations in all samples, increasing from 1102 ug/L in Feetasca regala from Sarica Niculiitel. Of all the acids found in wines, the succinic acid has the most intense flavour, fasting somehow bitter and salty, imprinting to wine a certain \"juiciness\" and \"vinosity\" [49]. Another acid with high concentrations was the octanoic acid, varying from 1001 ug/L in Feetasca regala from Aitud up to 1407 ug/L in Feetasca regala from Sarica Niculiitel. Aliphatic acids, such as octanoic acid, are formed during fermentation, imprinting a fatty, butter, and almond aroma to the wine [50,51]. The lowest concentrations were found for butyric acid, from 8 ug/L in Feetasca regala from Aitud up to 23 ug/L in Feetasca alba from Sarica Niculiitel (Supplementary Material--Table S1). It was observed that, compared with other Feetasca wines from Romania [52], the three wines had higher content in organic acids, and this is indubitably the terrori influence. However, the obtained values for ester concentration and their type were similar with Feetasca alba and Feetasca regala obtained from grapes harvested from Iasi-Copou vineyard, located at 47\({}^{\circ}\)10\({}^{\prime}\) north latitude and 27\({}^{\circ}\)35\({}^{\prime}\) east longitude (Moldavia region) [53]. Figure 5 and Supplementary Material--Table S1 provide information about two terpenoid compounds and two aldehydes that were found in all samples. Figure 4: Acid compositional profile for Feetasca alba and Feetasca regala. Eucalyptptol (1,8-cineole), which is a monoterenoid, has unknown origin in wine. It was proposed that terpene compounds, such as \(\alpha\)-terpineol, are potential precursors of eucalyptpt [54]. The characteristic aroma is eucalyptus, fresh, or cool. However, its concentrations varied between 34 \(\upmu\)g/L in Feteasca regala (Aiud vineyard) and 41 \(\upmu\)g/L in Feteasca regala (Sarica Niculitel vineyard). Beta-citronellol (\(\beta\)-citronellol) represents a monoterenoid oct-6-ene substituted with a hydroxyl in position 1 and methyl in positions 3 and 7. The precursors of the most important monoterenes (such as \(\beta\)-citronellol and \(\alpha\)-terpineol), benzene derivatives, C13-norisoprenoids, or phenols result throughout the grapes early growing [55]. It was supposed that \(\beta\)-citronellol can give a citrus note [56].