Fermentation Aromas
Compounds synthesised by yeast from non-specific substrates in grapes during fermentation such as esters and higher alcohols contribute to the aroma of young wine. Indeed, some of them contribute directly to fruit character while others are “aroma enhancers”. Nevertheless, they all combine with other compounds to generate wine aroma.
Their contents in wines vary according to fermentation conditions and, particularly, yeast strain.
SARCO can analyze eleven of the main compounds known to provide floral and fruity wine aromas.
| Compound | Descripteurs olfactifs |
|---|---|
| Isoamyl acetate | banana |
| Hexyl acetate | pear / black current |
| Phenylethyl acetate | rose |
| 2-phenylethanol | rose |
| Ethyl propanoate | cherry |
| Ethyl 2-methylpropanoate | strawberry |
| Ethyl butanoate | pineapple |
| Ethyl 2-methylbutanoate | strawberry (chemical) |
| Ethyl hexanoate | green apple / strawberry |
| Ethyl octanoate | floral, soap |
| Ehtyl decanoate | floral, soap |
Why quantify fermentation aromas?
Winemaking management
Turbidity, yeast strain, yeast nutrition, fermentation temperature and maturation method: all have an important impact on the final level of fermentation aromas observed in any wine. Quantification of those compounds can thus be used in order to compare different winemaking techniques and products to optimize wine styles.
Blending decision
When combined with wine tasting, fermentation aroma analysis is useful to monitor fruity and floral aromas in the final blend.
| Compounds | See above table |
|---|---|
| Méthod | SPME/GC/MS |
| Volume | 100 mL |
| Waiting period | 2 days |
Our quality guarantee
- Method validated according to OIV Oeno 10/2005 resolution and NF V03-110 standard validation
Download our EQS on Wine aroma.
