Wine flavor compounds, derived from

Lactobacillus and Leuconostoc sp. are involved in the conversion of malic acid to lactic acid and CO which improves flavor and mellowness of wines(16). Important wine flavor compounds derived from yeast metabolism during fermentation ares Alcohols... 

Commercial tannins, hquid flavoring and toasted chips lack almost all of the most volatile compounds, with the exception of eugenol and isoeugenol. Other additives, such as toasted wood splints, granules and chips release furfural, methyl-furfural and hydroxymethyl furfural into the wine. Another compound derived from non-toasted European oak is octanal, which has an orange odor (Bertrand et al., 1997). Octanal may contribute to... 

At least 2-5 years are needed to make dessert wines. In the production of sherry the wine is stored in partially filled butts, i.e. in the presence of excess air. Ror yeasts develop on the wine surface in the form of a continuous film or wine cover (sherry yeast). The typical sherry flavor is derived from the aerobic conditions of maturation. During this time the concentrations of the following compounds increase at the expense of alcohol and volatile acids ethanal, acetals, esters, sotolon (cf. 5.3.1.3) and 2,3-butylene glycol. In port wine production the wine is drawn off to casks before the end of fermentation and is fortified with wine distillates. The fortifying procedure is repeated several times ( multiple addition ) until the desired alcohol content is reached. Sotolon is the key aroma substance of Port wine. Its odor threshold in this wine is 19 pg/1. Its concentration increases linearly during storage. Port stored for one year and for 60 years contained 5 and 958 pg/1 sotolon respectively. 

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