Volatile compounds are one of the important characteristics determining the wine quality. Evaluation of volatiles at pre-fermentative level is useful for improvements of wine quality via effective fruit aroma. The composition and concentration of volatiles in pre-fermentative Syrah (red grape) and Sauvignon blanc (white grape) cultivars were evaluated by headspace GC-MS technics. Fourty two volatiles were detected, of which one acid, five aldehydes, eighty alcohols, seven esters and terpenes, four C13 norisoprenoids and one sesquiterpene from both the cultivars. Aldehydes and alcohols were relatively highest in both the cultivars studied. Terpenoids were abundant in Syrah while esters were dominated in Sauvignon blanc. The results obtained indicate Syrah grapes as potential source of sesquiterpenoids. The volatile composition and concentration observed in this study may be seasonal quantitative variation but qualitative volatile composition of sample showed the cultivar character.
volatiles composition, sample volume optimization, temperature optimization, wine grapes, GC–MS.