The influence of malolactic fermentation andOenococcus oeni strain on glycosidic aroma precursors and related volatile compounds of red wine

2006 ◽  
Vol 86 (14) ◽  
pp. 2468-2476 ◽  
Author(s):  
Maurizio Ugliano ◽  
Luigi Moio
Keyword(s):  
Volatile Compounds ◽  
Red Wine ◽  
Malolactic Fermentation ◽  
Aroma Precursors ◽  
Oeni Strain

scholarly journals Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 15
Author(s):  
Shao-Yang Wang ◽  
Hai-Zhen Zhu ◽  
Yi-Bin Lan ◽  
Ruo-Jin Liu ◽  
Ya-Ran Liu ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Biogenic Amines ◽  
Volatile Compounds ◽  
Lactobacillus Plantarum ◽  
Red Wine ◽  
Principal Component ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Starter Cultures ◽  
Different Strains

Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic fermentation in Cabernet Gernishct wine by using two Oenococcus oeni and two Lactobacillus plantarum strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The Lactobacillus plantarum strains, compared to Oenococcus oeni, exhibited a prevention against the accumulation of biogenic amines. The malolactic fermentation increased the total esters and modified the aromatic features compared to the unfermented wine. The Lactobacillus plantarum strains retained more aromas than the Oenococcus oeni strains did. Principal component analysis revealed that different strains could distinctly alter the wine characteristics being investigated in this study. These indicated that Lactobacillus plantarum could serve as a better alternative starter for conducting red wine malolactic fermentation.

Are Enterococcus populations present during malolactic fermentation of red wine safe?

2014 ◽  
Vol 42 ◽  
pp. 95-101 ◽  
Author(s):  
Fátima Pérez-Martín ◽  
Susana Seseña ◽  
Pedro Miguel Izquierdo ◽  
María Llanos Palop
Keyword(s):  
Red Wine ◽  
Malolactic Fermentation

scholarly journals Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine

2020 ◽  
Vol 135 ◽  
pp. 109294
Author(s):  
Georgia Lytra ◽  
Cécile Miot-Sertier ◽  
Virginie Moine ◽  
Joana Coulon ◽  
Jean-Christophe Barbe
Keyword(s):  
Nitrogen Content ◽  
Red Wine ◽  
Malolactic Fermentation ◽  
Yeast Assimilable Nitrogen ◽  
Assimilable Nitrogen

scholarly journals Development of organic acids and volatile compounds in cider during malolactic fermentation

2014 ◽  
Vol 32 (No. 1) ◽  
pp. 69-76 ◽  
Author(s):  
H. Zhao ◽  
F. Zhou ◽  
P. Dziugan ◽  
Y. Yao ◽  
J. Zhang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Volatile Compounds ◽  
Carbonyl Compounds ◽  
Alcoholic Fermentation ◽  
Total Concentration ◽  
Malolactic Fermentation ◽  
High Concentration ◽  
Volatile Acidity ◽  
Organoleptic Characteristics

The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcohols, esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced.  

Formation of Biogenic Amines throughout the Industrial Manufacture of Red Wine

2006 ◽  
Vol 69 (2) ◽  
pp. 397-404 ◽  
Author(s):  
Á. MARCOBAL ◽  
P. J. MARTÍN-ÁLVAREZ ◽  
M. C. POLO ◽  
R. MUÑOZ ◽  
M. V. MORENO-ARRIBAS
Keyword(s):  
Amino Acids ◽  
Sulfur Dioxide ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Alcoholic Fermentation ◽  
Red Wine ◽  
Malolactic Fermentation ◽  
Industrial Manufacture ◽  
Amino Acid Precursors ◽  
Wine Aging

Changes in biogenic amines (histamine, methylamine, ethylamine, tyramine, phenylethylamine, putrescine, and cadaver-ine) were monitored during the industrial manufacture of 55 batches of red wine. The origin of these amines in relation to must, alcoholic fermentation, malolactic fermentation, sulfur dioxide addition, and wine aging and the interactions between amines and their corresponding amino acids and pH were statistically evaluated in samples from the same batches throughout the elaboration process. Some amines can be produced in the grape or the musts (e.g., putrescine, cadaverine, and phenylethylamine) or can be formed by yeast during alcoholic fermentation (e.g., ethylamine and phenylethylamine), although quantitatively only very low concentrations are reached in these stages (less than 3 mg/liter). Malolactic fermentation was the main mechanism of biogenic amine formation, especially of histamine, tyramine, and putrescine. During this stage, the increase in these amines was accompanied by a significant decline in their amino acid precursors. Significant correlations between biogenic amine formation and the disappearance of their corresponding amino acids were observed, which clearly supports the hypothesis that malolactic bacteria are responsible for accumulation of these amines in wines. No increase in the concentration of biogenic amines was observed after SO2 addition and during wine aging, indicating that sulfur dioxide prevents amine formation in subsequent stages.

scholarly journals Effect of the Use of Purified Grape Pomace as a Fining Agent on the Volatile Composition of Monastrell Wines

Molecules ◽  
2019 ◽  
Vol 24 (13) ◽  
pp. 2423 ◽  
Author(s):  
Gil-Muñoz ◽  
Jiménez-Martínez ◽  
Bautista-Ortín ◽  
Gómez-Plaza
Keyword(s):  
Volatile Compounds ◽  
Red Wine ◽  
Environmental Pollutant ◽  
Grape Pomace ◽  
Wine Aroma ◽  
Volatile Content ◽  
Total Volatile ◽  
Similar Extent ◽  
Fining Agents ◽  
Fining Agent

(1) Background: The lack of viable alternatives for the industrial exploitation of grape pomace is one of the reasons why it is considered a serious environmental pollutant. However, as a byproduct, it could be used as a fining agent, since previous studies have shown that it is able to eliminate undesirable substances in wine. However, the little information available does not describe its effect on wine aroma. (2) Methods: Purified grape pomace extracts were used for fining a red wine and their effect on the volatile compounds of the wine was assessed, comparing the results with those obtained with different commercial fining agents. (3) Results: The results showed how purified grape pomace decreased the total volatile content of a wine to a similar extent as other fining products, such as yeast extracts or gelatin. Among the different families of volatile compounds analyzed, only total esters and terpenes differed from the levels recorded for a control wine, being slightly lower. No statistical differences were found for the rest of the volatile compounds (alcohols, carbonyl, lactones, and acids) compared with the levels measured in control wine. (4) Conclusions: The results suggest that purified grape pomace could be used as a non-allergenic wine fining agent.

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