Changes in the profile of major volatile compounds in Greek wines stored under cellar temperature conditions

The objectives of this study were to analyze the major volatile constituents of four different types of Greek wines (dry white, medium dry semi-sparkling white, rose and red wine) produced in the area of Zitsa and to determine the changes in volatile composition during storage for twelve months under cellar temperature conditions. The analysis was performed through a solvent extraction method followed by GC and GC/MS analysis. Relatively high amounts of 2-phenylethanol, especially in the monovarietal white wine samples, were found. On the other hand comparatively low concentrations of ethyl acetate, furfural, isobutanol, I-hexanol, I-propanol, I-pentanol, acetaldehyde and ethyl acetate were determined. With the exception of acetaldehyde content in white wines, the observed changes in volatile composition were significant after a storage period longer than three months.