0000000000400559
AUTHOR
Purificación Hernández-orte
Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood
Abstract The effect of micro-oxygenation on the aromas of two varietal wines (Tempranillo and Cabernet Sauvignon) when alcoholic fermentation is complete was examined. Several factors, such as whether malolactic fermentation (MLF) took place in barrels or stainless steel vats and ageing time in oak barrels, were taken into account. Major aroma components were studied using GC-FID and minor compounds were studied by GC–MS analysis before and after MLF and after 4 and 8 months of maturation in oak barrels. Sensorial analysis was performed to describe and quantify the different wine notes. Micro-oxygenation affects different compounds but the effect depends to a great extent on the grape varie…
Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation
Changes in biogenic amines (histamine, putrescine, tyramine and cadaverine) were monitored during the industrial production of Tempranillo and Cabernet Sauvignon wines. The origin of these amines in relation to the presence of different lactic bacteria (indigenous or inoculated) during malolactic fermentation, while aging in oak barrel, and the correlations between amines and their corresponding amino acids were statistically evaluated. In this study we found that there was a greater increase in amines post malic acid depletion than during malolactic fermentation and that more amines were produced in wine of the Tempranillo variety. The total amino acid concentration was 1.6 times greater i…
Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels
The aim of the present paper is to compare the behaviour of industrial lactic bacteria and indigenous bacteria of the cellar when malolactic fermentation was carried out in barrels. The effects of these bacteria on the concentration of metabolised amino acids during malolactic fermentation and on the composition of volatile compounds both before and after malolactic fermentation are studied. The experiment was performed with wines of the Tempranillo and Cabernet Sauvignon varieties. An analysis has been made of the easily extractable volatile compounds of the wood and the compounds from the grapes, and the action of the yeasts during the alcoholic fermentation. Acetoin and diacetyl decreas…