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Effect of malolactic fermentation on the aroma properties of Tannat wine

Effect of malolactic fermentation on the aroma properties of Tannat wine Descriptive sensory profiles of Uruguayan Tannat wines following malolactic fermentation (MLF) with Oenococcus oeni were compared with control wines where MLF was prevented. MLF led to a significant decrease (P < 0.05) in secondary descriptors such as ‘berry fruit’ and ‘fresh vegetative’, as well as a decrease in related tertiary descriptors such as ‘blackcurrant’, ‘apricot’, ‘cut green grass’ and ‘green pepper’. The main differences in the chemical composition of Tannat wine aromas following MLF were (1) an increase of the lactates (mainly ethyl lactate) over the sensory threshold; (2) a significant decrease in ethyl esters and acetates, depending on the bacteria strain utilised (the most significant change was found in hexyl acetate), and (3) a small increase of 4‐vinylguaiacol and 4‐vinylphenol with one of the MLF strains (this change was below the threshold of human perception). We also observed an increase of compounds related to α‐ketoglutarate metabolism, namely: ethyl 4‐hidroxibutanoate and γ‐butyro‐lactone. Differences in chemical composition due to MLF are discussed in relation to variation in sensory profiles. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

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References (17)

Publisher
Wiley
Copyright
Copyright © 2001 Wiley Subscription Services, Inc., A Wiley Company
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/j.1755-0238.2001.tb00190.x
Publisher site
See Article on Publisher Site

Abstract

Descriptive sensory profiles of Uruguayan Tannat wines following malolactic fermentation (MLF) with Oenococcus oeni were compared with control wines where MLF was prevented. MLF led to a significant decrease (P < 0.05) in secondary descriptors such as ‘berry fruit’ and ‘fresh vegetative’, as well as a decrease in related tertiary descriptors such as ‘blackcurrant’, ‘apricot’, ‘cut green grass’ and ‘green pepper’. The main differences in the chemical composition of Tannat wine aromas following MLF were (1) an increase of the lactates (mainly ethyl lactate) over the sensory threshold; (2) a significant decrease in ethyl esters and acetates, depending on the bacteria strain utilised (the most significant change was found in hexyl acetate), and (3) a small increase of 4‐vinylguaiacol and 4‐vinylphenol with one of the MLF strains (this change was below the threshold of human perception). We also observed an increase of compounds related to α‐ketoglutarate metabolism, namely: ethyl 4‐hidroxibutanoate and γ‐butyro‐lactone. Differences in chemical composition due to MLF are discussed in relation to variation in sensory profiles.

Journal

Australian Journal of Grape and Wine ResearchWiley

Published: Apr 1, 2001

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