Isoamyl Acetate — a Key Fermentation Volatile of Wines ofVitis ViniferaCV Pinotage

The Contribution of Some Fermentation Products to the Odor of Dry White Wines

“…It therefore seems that although each of the individual esters is present in above-threshold concentrations, the absence of one from the group is masked by the odors of the remaining ones, especially if they have similar odors and additive effects. However, it should be pointed out that isoamyl acetate at extraordinary high levels, as was often found in red table wines made from Pinotage grapes, makes a very pronounced contribution to the fermentation bouquet of such wines (18). In only isolated cases was isoamyl acetate found to be present in white table wines at levels above 10 mg/L, in which cases the wine bouquet was similar to that of the typical Pinotage fermentation bouquet (19).…”

“…It was also shown that the fermentation bouquet decreases with aging (9,18). This decrease was accompanied by a decrease in the concentration of particular esters, apparently as a result of hydrolysis.…”

“…However, the addition of ethyl-n-octanoate to wine did not improve wine quality (6). On the other hand 3-methyl-l-butyl acetate (isoamyl acetate) has been shown to be a key component of the typical fermentation bouquet of young wines made from Vitis vinifera cultivar Pinotage (18). This investigation concerns the addition of single, as well as combinations of esters, to a deodorized white table wine medium in order to assess their contribution to the bouquet quality of such wines.…”