Interactions between yeast autolysates and volatile compounds in wine and model solution

► pH and temperature affect the interaction of volatile compounds with yeast autolysates. ► Aromas can be fixed in model solution, while salting out effects occurred in wine. ► This was probably due to the presence of interfering compounds in wine. ► e.g., Highly concentrated wine volatile compounds can reduce aroma fixation. ► High temperatures (37 °C) can promote the release of the aromas previously bound.