“…3B). Ethyl acetate, ethyl hexanoate and ethyl octanoate are well known esters formed during fermentation of bread (Frasse, Lambert, Richardmolard, & Chiron, 1993;Maeda et al, 2009) and increasing formation of those esters with lower fermentation temperature has also been found during wine fermentation (Beltran et al, 2008;Molina et al, 2007). Gamma-nonalactone was not significantly influenced by either yeast concentration nor fermentation temperature (Table 2), which might be explained by the fact that gamma-nonalactone is not produced from the yeast fermentation but rather from the oxidation of oleic and linoleic acid (Tressl, Haffner, Lange, & Nordsiek, 1996).…”