Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines

Abstract Aroma components of wines play an important role in the sensory quality wines. In our paper we investigate effect commercially available yeast nutrients under different fermentation parameters. Caproic acid, caprylic capric and fatty acid esters were used as markers alcoholic process. The optimal temperature for white was at 15–16 °C, case examined lower concentrations acids found this temperature. At 25–26 °C very high detected. Applying nitrogen-containing wine additives managed to achieve better aroma profiles even using musts quality.