# Highlighting the Terroir Influence on the Aromatic Profile of Two Romanian White Wines
###### Abstract  
Climate conditions clearly influence the concentration of important substances in grapes, generating chemical reactions that will determine the final wine aromas. Three different regions were chosen to cover the most important vicitultural areas from Romania. The aim of this study was to highlight, for the first time, the volatile profile for two Romanian white wines, Feteasca regala and Feteasca alba, from three different vineyards (Silagiu, Aiud, and Sarica Nicuitiel). The results showed that wine's aromatic profile was directly proportional with the area of origin for the grapes, directly correlated to the climate. The obtained values for alcohols, esters, aldehydes, and terpenoid compounds were also related to the enocolimatic aptitude index, a significant accumulation of aroma compounds being observed mainly for the Feteasca regala wine. A total of 17 superior alcohols were evidenced within the two types of wines, among them, 2-phenyl ethanol being distinguished by its higher level in all samples, varying from 7692 up to 11,783 \(\upmu\)g/L. Together with some aromatic esters, it offers one of the most pleasant aromas, resembling rose flavour. Of all the acids found in wines, the succinic acid has the most intense flavour, tasting somehow bitter and salty, imprinting to wine a certain \"juiciness\" and \"vinosity\". Diethly succinate was one of the main esters in all six samples, with concentrations from 777 up to 1200 \(\upmu\)g/L. Also, two terpenoid compounds and two aldehydes were found in all samples. The data obtained from PCA evaluation suggested that there is a significant variance among wine varieties. Nevertheless, hierarchical clustering was applied to explain the relationship between the six samples of wines, the smallest clusters that included Silagiu and Aiud winegrowing regions suggesting an increased similarity of the compositional profile. aromatic compounds; polyphenols; statistics; white wine +
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on areas that overpass 100 ha [1]. One of the most used autochthonous grape varieties is Feteasca regala with 17.47% from total grapevine area, Feteasca alba cultivated on 17.64%, and Feteasca neagra cultivated only on 4%. The processing of white grapes received many improvements over the years, to enhance as many valuable elements as possible, resulting in harmonious, pleasant, balanced wines [2]. Pedoclimatic factors have a particular influence on the character of the wine, even if the variety is the same. The composition of the soil, the climate (maximum and minimum temperatures, precipitation, winds, number of sunny days), the exposition of the plantation, and the method of harvesting and processing complete the quality of the resulting wine [3; 4; 5; 6]. The quality of the soil is very important in the formation of aromas because the vine accumulates chemical elements that can persist or penetrate its layers to a greater or lesser extent. Sandy soils allow elements to pass more quickly, clay soils to a small extent, and calcareous soils are beneficial in the accumulation of terpene compounds in valuable quantities. Soil water actively participates in the transport of nutrients, their role being directly involved in the accumulation of monoterpenes, mainly geraniol [7; 8; 9; 10]. Solar heat enables the formation of valuable flavour compounds such as free terpen, monoterpenes, and norisoprenoids [10; 11; 12; 13]. The aromatic quality of a wine is influenced by the transformations that can take place during the fermentation period of the musts, on the conditions imposed on this process [14]. The aromatic palette that accumulates in wines mainly consists in esters and their derivatives, volatile fatty acids, aldehydes, ketones, terpene compounds, higher alcohols, polyphenols, and micro and macro elements [15; 16; 17; 18; 19].