Changes in the aromatic composition of Tempranillo wines during spontaneous malolactic fermentation

被引：71

作者：

Izquierdo Canas, P. M. ^{[1
]}

Garcia Romero, E. ^{[1
]}

Gomez Alonso, S. ^{[1
]}

Palop Herreros, M. L. L. ^{[2
]}

机构：

[1] Inst Vid & Vino Castilla La Mancha IVICAM, Ciudad Real 13700, Spain

[2] Univ Castilla La Mancha, Fac Ciencias Med Ambiente, Toledo 45071, Spain

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2008年 / 21卷 / 08期

关键词：

Cencibel; Lactic bacteria; Malolactic fermentation; MLF; Tempranillo; Volatile compounds; Aromatic compounds; Wine; Red wine; Castilla-La Mancha; Spain; Oenococcus oeni; Food composition;

D O I：

10.1016/j.jfca.2007.12.005

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of spontaneous malolactic fermentation on the aromatic composition of 16 industrially elaborated Vitis vinifera cv. Tempranillo (Cencibel) red wines was studied. For this purpose, we determined the concentration of 114 volatile compounds at the end of alcoholic fermentation and after malolactic fermentation. This process produces important increases in the content of succinic acid esters (ethyl monosuccinate, diethyl succinate and ethyl-methyl succinate), lactones (beta-ethoxy-gamma-butirolactone and beta-(1-hydroxy-ethyl)-gamma-butirolactone), terpenes (alpha-terpineol), norisoprenoids (damascenone and 3-hydroxy-beta-damascenone) and volatile phenols (vanillin and siringaldehide), thus revealing the importance of the beta-glucosidase activity of lactic bacteria in volatile composition and in the improvement of the organoleptic characteristics of wines. (c) 2008 Published by Elsevier Inc.

引用

页码：724 / 730

页数：7

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