Influence of the inoculation time of high sugar content must on the formation of wine aroma

The addition of inocula of a commercially available strain of Saccharomyces cerevisiae to musts with a high initial sugar content at various fermentation stages induces variable changes in the different components of the volatile fraction of wine and, potentially, its sensory properties as well. Inoculation alters the concentration ratio between the 2,3-butanediol isomers and causes a decrease in acetates and ethyl ester content. We propose an analytical ratio to evaluate the aromatic quality of the wine.