Volatile compounds as indicators of terroir differentiation in Moldovan Feteasca Neagra wines

Abstract

This study examined volatile compounds in Feteasca Neagra wines from seven vineyards across three PGI regions in Moldova using GC-IMS. 33 volatile compounds were identified, including terpinolene (202.74-480.18 μg/L), typically abundant in white aromatic grapes but less common in red varieties. LDA revealed strong regional differentiation, confirming unique chemical fingerprints among vineyard sites. OAV analysis identified 15 key volatile compounds influencing sensory attributes, while PLSR examined the impact of terroir factors. Regression models for dimethyl sulfide (DMS, R2 = 0.97, p = 0.0009) and terpinolene (R2 = 0.87, p = 0.01636) showed that terroir affects the aroma profile of Feteasca Neagra wine in Moldova. DMS levels were significantly lower at higher altitudes (p < 0.01). Additionally, the interaction between altitude and heat index (p < 0.01) suggests that a high heat index at high altitudes promotes DMS precursor accumulation. Terpinolene had a significant negative correlation with the average minimum temperature during the ripening period. These findings provide insights into terroir’s influence on the volatile composition of Fetească Neagră wines, supporting site-specific factors’ role in shaping wine aroma and regional identity.