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The volatile profiles of tomato wine before and 90 days after storage at 10 and 15 were determined. The results indicate that storage temperature significantly influences the volatile composition of tomato wine. A total of 75 volatile compounds are identified, iz. 38 esters, 7 carbonyls, 1 furan, 4 sulphur-containing compounds, 18 higher alcohols, 6 fatty acids and 1 terpene. Twenty-five volatile compounds are present beyond their odour threshold, but the major contributors to the overall aroma of tomato wine are ethyl octanoate, ethyl hexanoate and isoamyl acetate, which are characterised by fruity notes. The potent odoriferous volatile compound, linalool, contributes much to the wine stored at 15 than at 10. Storage significantly improves the fruitiness of tomato wine
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