Comparison of volatile component formation arising in spontaneous and inoculated fermentation of Ohio Chardonnay by SPME/GC/MS /

Abstract

Wine making is an ancient art that has yet to reveal all of its secrets. Tactile stimulation, color, taste, and aroma are the factors that influence the value of wine. For this work, aroma components were studied in hopes of increasing the knowledge of the formation of these compounds during the fermentation process. Many studies have addressed the problem of volatile component formation in wine making, but they have only addressed certain compounds or classes of compounds at one time. This study addresses this same problem but tracks many components from many different classes of compounds simultaneously using a SPME/GC/MS method. Some discoveries made were the link between the formation and degradation of ethyl decanoate and decanoic acid, the higher concentration of trace volatiles in the spontaneous fermentation, and the rapid cell growth and death of the yeast in the spontaneous fermentation when compared to the inoculated one. The method developed for this study should be useful in further enquiry into both methods development and the biosynthesis of volatile components in wine or other beverages.