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Volatile constituents of experimental wines from five white vine cultivars (Terret, Ugni Blanc, Clairette, Sauvignon, Picpoul) and from five red vine cultivars (Cinsaut, Carignan, Grenache, Cabernet-Sauvignon, Syrah) were analysed using standard liquid-liquid extraction, chemical fractionation, adsorption chromatography on silica gel, low-and high-performance gas-liquid chromatography and gas chromatographymass spectrometry. One hundred and twenty two substances were positively identified and 15 tentatively identified. Fourteen of them had not been detected previously in wine. Some sensory evaluation of the various separated compounds was also attempted and a total of 131 volatile constituents were quantified in triplicate with calculation of the 95% confidence limits. The proportions and biogenesis of these constituents are briefly discussed.

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The effect of exogenous short-chain n-alcohols on the concentrations of main aroma components in mature intact Red Delicious apples and aged apple tissue discs has been studied. Storage of intact apples in an atmosphere containing ethanol vapours for 24 h resulted in a more than threefold increase in the sum of ethyl ester concentrations. The simplified model of tissue discs was applied to examine the influence of various ethanol concentrations on rate and time course of ester formation. On supplying a range of n-alkan-1-01s and 2-keto valeric acid in equimolar amounts to the discs, maximum conversion into esters was found with butanol and pentanol. The possibility of an in vivo aroma enrichment before processing of fruits is discussed,

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