Characterization of Differences in the Formation of Volatiles during Fermentation within Synthetic and Grape Musts by Wild Saccharomyces strains

The composition of wines made from synthetic and grape musts using various strains of the genus Saccharomyces was studied. For each wine, 30, volatile components were analysed by GC, and Principal Component Analysis was run on the results. Both types of must exhibited differences in certain variables, such as acetaldehyde and butyric acid, isobutyric acid, capric acid, and 9decenoic acid.