Study in aroma of sweet natural non muscat wines 2 nd part : Quantitative analysis of volatil compounds taking part in aroma of sweet natural wines during ageing Étude sur l'arôme des vins doux naturels non muscatés. 2 e partie : Dosages de certains composés volatils intervenant dans l'arôme des vins doux naturels au cours de leur vieillissement

This study is dedicated to quantification, by gas chromatography combined with mass spectrometry, of some volatile compounds founded during ageing of sweet natural wines. Besides determination of the thresholds olfactory perception enable us knowing better the more active compound in sweet natural wines aroma. The results enable to know better volatile compounds which are able to produce ageing aromas characteristic of sweet natural wines. These products are always rich in sugar and grown up in a more or less oxidising environment. Logically, many of the compounds identified in this work (derived furanic compounds and many others) are linked with chemical like Maillard reactions between sugars and amino-acids. Others compounds as a sotolon need oxidising phenomena to increase in the environment. Comparatively, oldest Port wines have been analysed. The compounds measured in these Port wines also exist in French sweet natural wines of type Banyuls and Rivesaltes, keeped under oxidising environment. But the differences of concentrations in some compounds discriminate them from the Port wines