Flavor compounds in wines produced from Chardonnay grapes fermented with fruit juices

Chardonnay grapes were fermented with or without juice of apple, pear, cantaloupe, peach, banana, or orange with a Saccharomyces cerevisiae yeast strain. Volatile chemicals formed in the seven wines were isolated and identified by gas chromatography/mass spectrometry. A total of 29 major volatile compounds were identified in the seven wines. They were 8 alcohols, 12 esters, 6 acids, and 3 miscellaneous compounds. Isoamyl alcohol was the most abundant volatile chemical found in all the wines. It comprised from 31.35% (pear wine) to 44.94% (orange wine) of the total GC peak area. Cantaloupe wine contained the highest amount of 2-phenyl alcohol in the seven wines. Amounts of monoethyl succinate, which was one of the most abundant compounds found in wine fermented alone, ranged from 8.35% (apple) to 23.95 % (banana). Ethyl 2-hydroxy propionate, amounts of which ranged from 3.93 % (cantaloupe) to 5.41 % (without fruit), was one of the major esters found in wines. The addition of fruit juices did not significantly change the overall volatile composition of fermented grapes. However, each fruit juice gave its characteristic flavor to the final wine. There have been only a few reports on wines flavored with other fruits.