Study on the impact of maceration and maceration with the addition of flavor-releasing enzyme on the aromatic composition of white wines from grapes grown in Central Northern Bulgaria was conducted. White wines from varieties Dimyat, Vrachanski Muscat, Aligote, Muscat Ottonel and Plevenska Rosa were examined. The research was performed at the Institute of Viticulture and Enology, Pleven, Bulgaria in the period 2015 – 2016 year. In the tested wines were identified twenty four volatile compounds related to the basic aromatic groups – esters, higher alcohols, terpenes. Presence of acetaldehyde and methyl alcohol was found. The study demonstrated the following trend: the use of oenological practices - maceration and maceration with the addition of flavor-releasing enzyme have a positive influence on the aromatic composition of wines, increasing the total content of esters, higher alcohols, and terpenes. The amount of methyl alcohol established in part of the wines was within the range 0.007 - 0.030% of the total alcohol content, typical characteristics for white wines composition. The established content of acetaldehyde in the wines (53.80 - 191.00 mg/dm3) was three times lower than the maximum limit. The comprehensive analysis of the results leads to the conclusion that the application of oenological practices - maceration (12h) and maceration (12h) with the addition of flavor-releasing enzyme in the production of white wines from studied varieties results in improved overall aromatic composition and increase their chemical complexity.
Aromatic composition, alcohols, white wines, esters, maceration, terpenes