*Management of Wine Aroma Compounds: Principal Basis and Future Perspectives DOI: http://dx.doi.org/10.5772/intechopen.92973*

volatile constituents formed during fermentation (**Table 3**) will quantitatively represent most of the aroma constituents [72]. Malolactic fermentation is not interesting in all situations. For example, in white wines it is interesting to avoid it since this type of fermentation leads to a loss of freshness and varietal aromas, which are desirable characteristics in this type of wine.
