AROMA COMPOUNDS IN WINE AS INFLUENCED BY APICULATE YEASTS

Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by g as chromatography with flame ionization and mass spectrometry. Samples fermented with mixed cultures produced a higher concentration of sele cted compounds and higher total amounts of alcohols and acids, in cont rast with wines produced with pure cultures of Saccharomyces spp. Apic ulate yeasts are important in the chemical composition and quality of wine.