6533b838fe1ef96bd12a4563
RESEARCH PRODUCT
Improvement of volatile composition of wines by controlled addition of malolactic bacteria
Sergi FerrerSergi MaicasSergi MaicasJosé-vicente GilJosé-vicente GilIsabel Pardosubject
WineFermentation in winemakingChromatographybiologydigestive oral and skin physiologyfood and beveragesWine faultbiology.organism_classificationchemistry.chemical_compoundchemistryMalolactic fermentationLeuconostocMalic acidFood ScienceOenologyOenococcus oenidescription
The effect of malolactic fermentation (MLF) on the volatile composition of red wines was studied by inoculation with selected lactic acid bacteria. Four wines were inoculated with different Oenococcus oeni (syn. Leuconostoc oenos) strains, the major malolactic species found in wines, and one was inoculated with a Lactobacillus sp. strain. A non inoculated wine was also analyzed to act as a control. Malolactic fermentation and evolution of non volatile compounds were followed by HPLC and after the depletion of the malic acid present in wine the volatile compounds were extracted and analyzed by gas chromatography with flame ionization and mass spectrometry. Wines which had undergone the MLF showed a significant increment in total higher alcohols, esters and acids that are important in the sensory properties and quality of wine.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1999-08-01 | Food Research International |