CHANGES IN THE COMPOSITION OF ALCOHOLS AND ALDEHYDES OF C-6 CHAIN-LENGTH DURING THE ALCOHOLIC FERMENTATION OF GRAPE MUST

The evolution of certain alcohols and aldehydes of C6chain length was investigated during alcoholic fermentation with Saccharomyces cerevisiae of a grape must of the white Albillo cultivar, in the presence or in the absence of sulfur dioxide. Different experimental models were also carried out in order to establish certain metabolic changes occurring during the course of the wine making. Gas chromatographic analysis was accomplished by using a 10 m X 0.85 mm (i.d.) micropacked column of Igepal CO 880 + Carbowax 20 M (80:20) (4% on desilanized Volaspher A-2), which allows the satisfactory resolution of several C6alcohol and aldehyde isomers. © 1990, American Chemical Society. All rights reserved.