Sensory characterization of Furmint wines

The Hungarian Furmint variety is a so called “neutral” grape variety, which means that the concentration of terpene compounds is low, thus the final aroma sensation depends on the concentration ratio of many compounds. Our study provide a first insight into the sensory attributes and volatile composition of the single varietal dry Furmint wines. An HS-SPME-GCMS method is used to analyze commercial Furmint wines from different regions of Hungary, and experimental wines from our winery. Further researches are in progress to examine the changing of these attributes in the berry and during the fermentation process.