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.

CompoundDescripteurs 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.

CompoundsSee above table
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.


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