Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions

Abstract

An odorless flavor precursor fraction extracted from different nonfloral grape varietals has been added to a grape must and has been fermented by three different yeast strains. The wines obtained were analyzed by sensory descriptive analysis and by gas chromatography mass spectrometry to determine more than 90 aroma chemicals. The addition of the precursor fraction brought about a significant increase of the wine floral notes, irrespective of the yeast used. The levels of 51 wine aroma chemicals were found to depend on the precursor fraction addition and, in most cases, also on the yeast strain. Only beta-damascenone, beta-ionone, and vinylphenols were produced at concentrations well above threshold. However, the concerted addition of groups of compounds has shown that lactones, cinnamates, vanillins, and terpenes are together active contributors to the floral note. Different observations suggest that the formation of varietal aroma is an integral part of yeast metabolism and not a simple hydrolytical process.