Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae

► We presented a model in a defined fermentation medium using two different flasks plugs. ► Different closures of fermentation vessels result in different redox conditions of the medium. ► Redox conditions significantly affected volatile aroma compounds produced in the medium. ► Microaerobic conditions favored the formation of higher alcohols, isoacids and acetaldehyde. ► Reductive conditions favored the formation of fatty acids and esters.