Măluțan, G.Colibaba, Lucia-CintiaNiculaua, MariusCotea, Valeriu V.Nechita, Constantin-BogdanTudose Sandu Ville, ȘtefanCodreanu, Maria2026-06-022026-06-0220131454-7376https://repository.iuls.ro/handle/20.500.12811/6497The specific sensorial profile of each wine is determined by its aroma compounds . The different different oenological treatments applied to the wines can strongly influence its nose and character. The famous grape variety Grasa de Cotnari cv. was experimentally processed by using 4 commercial yeasts, enzymes and nutrients. A GC analysis revealed the sensorial profile of each sample. All the treated samples show a change in concentrations of aroma compounds compared to the control.enGrasa de Cotnariwinegaschormatographyoenological treatmentsArticle2069-8275