Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

► Oxygen and lipids, which stimulate yeast growth and fermentation, affected production of esters, alcohols and acids. ► Oxygen or lipids or their combination had differential effects on wine composition. ► Generally similar trends were observed in grape juice and a model medium. ► Lipids and oxygen supplementation provide greater flexibility in modulating wine flavour.