Măluțan, G.Codreanu, MariaCotea, Valeriu V.Niculaua, MariusColibaba, Lucia-CintiaZamfir, Cătălin-Ioan2026-06-032026-06-0320131454-7376https://repository.iuls.ro/handle/20.500.12811/6503In this study, the must obtained in 2011 from Tămâioasă românească variety was subjected to a number of 9 prefermentative treatments with oxalic acid, lactic acid, succinic acid, sodium silicate, tannins, bentonite, graphen, chitosan and activated charcoal. The results showed that the acetic acid, hexyl ester has been identified only in the samples treated with succinic acid (V3), sodium silicate (V4) and graphen (V7). The amount of ethyl octanoate range between 18, 28 ppm (V8) and 236, 18 ppm (V2).The sensorial analysis of the wine samples demonstrated the influence the prefermentative treatments have on wines’ aroma.enTămâioasă româneascăoxalic acidchitosanactivated carbonesterArticle2069-8275