IDENTIFICATION OF AROMA COMPONENTS OF SPANISH VERDEJO WINE

Aroma components of wine resulting from fermentation of grape must from the Verdejo cultivar were isolated by continuous liquid-liquid extraction and further fractionation on a silica gel column. One hundred and thirty-two substances, including alcohols, esters, carbonyl compounds, terpenes, acids and sulphur compounds, were identified by using GC-MS; some had not been previously detected in wines. Data are given which could lead to the characterisation of the Verdejo cultivar and the effect of the elaboration of young wines. The sensory contribution of some volatile compounds to the flavour of Verdejo wine is also studied.