1e:T4b0,An Aroma Extract Dilution Analysis (AEDA) has been carried out on three monovarietal young red wines plus a mixture of wines aged one year. The aromograms contain 85 odour-active regions classified in four categories of intensity. The 11 most powerful odorants, 14 out of the 17 second-most powerful, and 34 of the rest could be identified using a HPLC prefractionation method and standard HRGC-MS-olfactometric techniques. The most active odorants of the monovarietal wines were isoamyl and β-phenylethyl alcohols, the ethyl esters of butyric, isobutyric, 2-methyl butyric and hexanoic acids, γ-nonalactone and eugenol. Some others worth mentioning are ethyl isovalerate, isoamyl acetate, hexanol, c-3-hexenol, linalool, geraniol, guaiacol, ethyl cinnamate, ethyl dihydrocinnamate, β-damascenone, δ-decalactone and wine lactone. Compounds with less aromatic intensity but also present in some of the wines were sotolon, isopropyl- and isobutylmethoxypyrazines and 4-mercapto-4-methylpentan-2-one. Data show that there are no impact compounds characteristic of only one variety, and that differences between varieties are quantitative rather than qualitative. © 1999 Society of Chemical Industry1f:T54c,The odor activity values (OAVs) for 49 aroma compounds in commercial sherry pale white wines were grouped, according to the similarity of their aroma descriptors, into nine odor classes with a view to establishing the aroma profile for this type of wine. The results revealed the profile to be largely comprised of the series named "fruity" and "balsamic", mainly as a result of the 1,1-diethoxyethane content in the wines. The same series were calculated from the OAVs obtained in biological aging experiments, carried out with selected strains of the flor yeasts Saccharomyces cerevisiae and Saccharomyces bayanus, over a period of 9 months. Based on the aroma profiles thus obtained, after 6 months of aging the latter race yielded OAVs for the fruity and balsamic series not significantly different (p < 0.05) from those for commercial wines aged for 5 years. However, except for the series named "solvent", all others exhibited lower values in the experiments carried out with selected strains than in the commercial wines, mainly as a result of the absence of contact with wood of the former wines. Taking into account the results, the biological aging of this type of sherry wine can be shortened by subjecting it to controlled aging with selected yeast strains in a first stage and subsequently allowing it to stand in wood casks in a second stage.20:T514,In this study, flor yeasts which integrate the velum formed on the surface of fino sherry wines in different systems and at different steps of the biological aging have been characterized. More than 95% of the whole population belongs to S. cerevisiae, although four different races could be distinguished; i.e., S. cerevisiae beticus which is the predominant (75%), followed by montuliensis (15%), cheresiensis (5%), and rouxii (1%). The same distribution is found in the static and in dynamic aging systems — the añadas and solerajes, respectively. However, when studying the systems individually, variations in the frequencies of these races were found, specially with regards to S. cerevisiae montuliensis. These differences were due neither to the way the wine is matured nor to the geographical location, but to their physiological and metabolic characteris- tics. Thus, S. cerevisiae beticus which is faster at forming velum predominates in younger wines, whereas S. cerevisiae montuliensis which produces and resists higher acetaldehyde concentrations appears at later stages. These findings will allow the selection of the final characteristics of the Sherry wine by inoculating specific races of S. cerevisiae.21:T52a,Sweet fortified wines, traditionally aged under strong oxidation conditions, have a characteristic aroma. An experimental study investigated the aging of white sweet fortified wines under various conditions.

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