Colibaba, Lucia-CintiaNiculaua, MariusCotea, Valeriu V.Nechita, Constantin-BogdanMustea, MihaiCodreanu, Maria2026-06-022026-06-0220131454-7376https://repository.iuls.ro/handle/20.500.12811/6499The specific sensorial profile of each wine is determined by its aroma compounds. The different oenological treatments applied to the wines can strongly influence its nose and character. The very spread grape variety Fetească albă 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.enFetească albă winegaschormatographyoenological treatmentsArticle2069-8275