The Contribution of Some Fermentation Products to the Odor of Dry White Wines

Abstract

This study was undertaken in view of the general concept that some fermentation products, particularly fatty acid esters and higher alcohols affect the bouquet and quality of white table wines. Gas chromatographically purified esters and higher alcohols were added in a variety of combinations to a deodorized wine and evaluated for odor intensity and quality. A combination of six fatty acid esters at levels representative of their concentrations in premium quality white table wines, improved the odor quality and intensity significantly. A mixture of isoamyl, n-hexyl and 2-phenethyl acetate as well as a mixture of ethyl-n-hexanoate, ethyl-n-octanoate and ethyl-n-decanoate had similar quality enhancing effects, but not as pronounced as the combination of both mixtures. The addition of 100 mg/L ethyl acetate caused a highly significant decrease in odor quality, whereas additions of isoamyl alcohol and isobutyl alcohol at levels representative of their concentrations in standard white table wines, had no significant influence on the quality of the odor.