Evolution de Substances Volatiles au Cours de la Fermentation du Jus de Pomme1

Abstract

The evolution of the volatile substances during the fermentation of apple juices from four varieties was studied by gas chromatography. Fermentations with a single strain of yeast were followed for 90 days and samples from head space were taken regularly.

Differences between the juices are qualitatively very small. Generally there is an increase in the volatiles during the fermentation even if some exceptions exist.

Quantitatively characteristic differences are met in every variety and those differences are such that, by chromatographv, good indications may be obtained on the variety used in the preparation of the juice.