The aroma complex of new variety of Moldavian selection Floricica was researched. The research demonstrated that the composition of wine aroma from variety Floricica is very complex and is constituted from compounds of different categories: aldehydes, ketones, higher alcohols, esters, terpenes, organic acids, lactones etc. The higher alcohols isoamyl and 2feniletanol are the main aroma compounds, and their percentage share is 54.5%. This compounds form the basis (nucleus) of the wine aroma, which is completed by other aroma compounds like esters, terpens, acetals etc. We consider that the floral character of investigated wine aroma is determined more by the interaction of aroma compounds, which are present in a fairly significant number on the background of the main constituents  isoamyl and 2feniletanol alcohols. 

A fost supus cercetгărilor complexul aromatic al vinului obŃinut din soiul nou de selecŃie moldovenească Floricica. Cercetгrile au arătat că compoziŃia aromei vinului de soiul Floricica este foarte complexă i constituită din compui de diferite categorii: aldehide, cetone, alcooli superiori, esteri, terpeni, acizi organici, lactone etc. Principalii compuєi ai aromei sunt alcoolii superiori izoamilic i 2feniletanol, ponderea procentuală a cărora este de 54,5%. Aceti compui alcătuiesc baza (nucleul) aromei vinului, care este completată de alŃi compui aromatici ca esterii, terpenii, acetalii etc.  Considerăm că caracterul floral al aromei vinului investigat este determinat mai mult de interacŃiunea compuilor aromatici, ce se află întrun număr destul de mare pe fundalul principalilor constituienŃi – alcoolii izoamilic i 2feniletanolul.