The aim of this study was to determine the concentration of volatile compounds in Chardonnay and Pinot Noir grape musts. The study also aims to analyze yeast growth phases during fermentation at 15 and 20 °C. Major volatile compounds of fermentation such as ethanol, ethyl acetate, isoamyl acetate, acetaldehyde, 1-propanol, 3-methyl butanol and 2-methyl butanol were isolated and quantified using the Purge and Trap system. Fermentation carried out at 15 °C was more appropriate in the production of ethyl acetate (131.3 and 147.0 mg.L-1 in the Pinot Noir and Chardonnay musts, respectively), whilst at 20 °C the production was of 286.0 and 270.0 mg.L-1 in the Pinot Noir and Chardonnay musts respectively.
aroma compounds; fermentation; P. membranaefaciens; purge and trap; wine
