Antioxidant Potential and Volatile Aroma Profiling of Red Wines from the Tarnave Vineyard

TL;DR

This study explores the antioxidant and aroma properties of red wines from a vineyard in Romania, finding that Feteasca neagra has the highest antioxidant potential and Pinot noir has a rich volatile aroma profile.

Contribution

The study provides new insights into the chemical and sensory characteristics of red wines from a non-traditional viticultural region in Romania.

Findings

Feteasca neagra showed the highest antioxidant capacity with an IC50 of 115.32 µg/mL and a FRAP value of 13.45 mmol TE/L.

Pinot noir had the highest volatile compound concentration (99,018.57 µg/L) and a floral and fruity aroma profile.

Multivariate analysis confirmed significant varietal and terroir-specific differences in wine composition.

Abstract

The increasing demand for red wines, supported by their complex sensory features and rich biochemical composition, has encouraged cultivation in non-traditional viticultural regions. This study investigates the antioxidant potential and volatile composition of three red grape cultivars (Feteasca neagra, Merlot, and Pinot noir) cultivated in the Tarnave Vineyard, Romania, a region historically dedicated to white wines but now increasingly favorable to red varieties due to climate change. Antioxidant capacity, assessed via DPPH, Trolox equivalent antioxidant capacity (TEAC), and Ferric reducing antioxidant power (FRAP) assays, identified Feteasca neagra as the most potent (IC50: 115.32 µg/mL; FRAP: 13.45 mmol TE/L). Gas chromatography–mass spectrometry (GC–MS) profiling identified 61 volatile compounds, with Pinot noir showing the highest concentration (99,018.57 µg/L). Multivariate analysis (ANOVA, PCA) confirmed significant varietal differences and terroir-specific influences on wine composition. Pinot noir was characterized by high levels of higher alcohols, esters, and lactones, yielding a floral and fruity aroma, while Feteasca neagra exhibited intense color, high flavonoid content (notably malvidin-3-glucoside), and vanilla–herbal notes. Merlot presented a balanced sensory profile with significant phenolic acid content. These findings highlight the chemical and sensory potential of the Tarnave Vineyard for premium red wine production.

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