Contribution to the Knowledge of Malolactic Fermentation Influence on Wine Aroma

1999 ◽  
Vol 47 (10) ◽  
pp. 4003-4008 ◽  
Author(s):  
Gilles de Revel ◽  
Nathalie Martin ◽  
Laura Pripis-Nicolau ◽  
Aline Lonvaud-Funel ◽  
Alain Bertrand
Keyword(s):  
Malolactic Fermentation ◽  
Wine Aroma

Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma

2011 ◽  
Vol 28 (3) ◽  
pp. 1143-1153 ◽  
Author(s):  
Caroline Knoll ◽  
Stefanie Fritsch ◽  
Sylvia Schnell ◽  
Manfred Grossmann ◽  
Sibylle Krieger-Weber ◽  
...  
Keyword(s):  
Malolactic Fermentation ◽  
Wine Aroma

scholarly journals Volatile and Phenolic Composition of A Chardonnay Wine Treated with Antimicrobial Plant Extracts before Malolactic Fermentation

2014 ◽  
Vol 2 (2) ◽  
pp. 62 ◽  
Author(s):  
Juan J. Rodríguez-Bencomo ◽  
Almudena García-Ruiz ◽  
Pedro J. Martín-Álvarez ◽  
M. Victoria Moreno-Arribas ◽  
Begoña Bartolomé
Keyword(s):  
Plant Extracts ◽  
Malolactic Fermentation ◽  
Wine Aroma ◽  
Sensory Thresholds ◽  
Phenolic Composition ◽  
Red Wines ◽  
Organoleptic Properties ◽  
Sensorial Analysis ◽  
White Wines ◽  
Eucalyptus Leaves

Previous studies have proven the potential of antimicrobial plant extracts to delay malolactic fermentation (MLF) in red wines. With the final end of extending their applicability in oenology, the aim of this study was to investigate whether the addition of antimicrobial extracts (from eucalyptus leaves and almond skins) to white wines (i.e., Chardonnay wine), as a way to control MLF, would affect wine organoleptic properties, in particular those related to their volatile and phenolic composition. Although addition of both extracts led to statistically significant changes (p<0.05) in the concentration of several volatile and phenolic compounds, only few of them showed contents higher than their sensory thresholds, meaning that the changes observed in their concentration could slightly affect the final wine aroma and astringency. However, use of the extracts in the elaboration of white wines needs to be assessed in future experiments at winery scale, including wine sensorial analysis.

scholarly journals Oenococcus oeni Lifestyle Modulates Wine Volatilome and Malolactic Fermentation Outcome

2021 ◽  
Vol 12 ◽  
Author(s):  
Rosanna Tofalo ◽  
Noemi Battistelli ◽  
Giorgia Perpetuini ◽  
Luca Valbonetti ◽  
Alessio Pio Rossetti ◽  
...  
Keyword(s):  
Malic Acid ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Laser Scanning Microscopy ◽  
Aroma Compound ◽  
Confocal Laser ◽  
Wine Aroma ◽  
Acid Degradation ◽  
Malic Acid Degradation ◽  
Strain Dependent

In this study, nine Oenococcus oeni strains were tested for their ability to adhere to polystyrene using mMRS and wine as culture media. Moreover, planktonic and biofilm-detached cells were investigated for their influence on malic acid degradation kinetics and aroma compound production. Three strains were able to adhere on polystyrene plates in a strain-dependent way. In particular, MALOBACT-T1 and ISO359 strains mainly grew as planktonic cells, while the ISO360 strain was found prevalent in sessile state. The strain-dependent adhesion ability was confirmed by confocal laser scanning microscopy. Planktonic and biofilm detached cells showed a different metabolism. In fact, biofilm-detached cells had a better malic acid degradation kinetic and influenced the aroma composition of resulting wines, acting on the final concentration of esters, higher alcohols, and organic acids. Oenococcus oeni in biofilm lifestyle seems to be a suitable tool to improve malolactic fermentation outcome, and to contribute to wine aroma. The industrial-scale application of this strategy should be implemented to develop novel wine styles.

scholarly journals Influence du bois sur certaines substances odorantes des vins

OENO One ◽  
1988 ◽  
Vol 22 (4) ◽  
pp. 275 ◽  
Author(s):  
Jean-Noël Boidron ◽  
Pascal Chatonnet ◽  
Monique Pons
Keyword(s):  
Furfuryl Alcohol ◽  
Malolactic Fermentation ◽  
Wine Aroma ◽  
Red Wines ◽  
Sensorial Analysis ◽  
Phenolic Fraction ◽  
Spectrométrie De Masse ◽  
Du Bois ◽  
Bacterial Interaction ◽  
Cis And Trans

<p style="text-align: justify;">L'élevage des vins en barriques modifie profondément leur expression aromatique.</p><p style="text-align: justify;">L'étude par chromatographie en phase gazeuse et spectrométrie de masse permet d'identifier plusieurs substances volatiles appartenant à la fraction phénolique des arômes.</p><p style="text-align: justify;">Les vins rouges présentent naturellement une composition complexe en phénols volatils alors que celle des vins blancs est plus simple. L'élevage sous bois entraîne une augmentation notable des phénols déjà présents ainsi que l'apparition de molécules spécifiques au bois dechêne brûlé.</p><p style="text-align: justify;">L'interaction des levures et des bactéries avec le bois est mise en évidence.</p><p style="text-align: justify;">Les vins rouges se caractérisent par une présence parfois abondante d'éthyl phénols, les vins blancs qui ne subissent pas la fermentation malolactique s'en différencient par l'abondancede vinyl phénols.</p><p style="text-align: justify;">L'étude sensorielle de chaque substance permet de démontrer le rôle négligeable de certaines : furfural, méthyl-5-furfural, alcool furfurylique et le rôle exceptionnel joué par d'autres : cis et trans β-méthyl-γ-octalactone, vanilline et dans certains cas éthyl-4-phénol et éthyl-4-gaïacol.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">Wood storage of wines changes profondly their aromatic expression.</p><p style="text-align: justify;">Several volatile substances from wines and oak woods phenolic fraction of aroma are identified by gas chromatography and mass spectrometry. Wood storage increases natural phenols concentration. Simultaneously specific burned wood molecules appear.</p><p style="text-align: justify;">Yeast and bacterial interaction with wood is demonstrated. Ethyl phenols are characteristic of red wines and vinyl phenols of white wines without malolactic fermentation.</p><p style="text-align: justify;">The sensorial analysis of each substance demonstrates the negligible intervention in wine aroma of furfural, 5-methyl-furfural, and furfuryl alcohol, and the important participation of cis and trans β-methyl-γ-octalactone, vanilin 4-ethyl-phenol and 4-ethyl gaïacol.</p>

scholarly journals Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 802 ◽  
Author(s):  
Anthony Sereni ◽  
Quynh Phan ◽  
James Osborne ◽  
Elizabeth Tomasino
Keyword(s):  
Solid Phase Microextraction ◽  
Alcoholic Fermentation ◽  
Solid Phase ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Wine Production ◽  
Treatment Type ◽  
Sensory Qualities

Malolactic fermentation (MLF) is an important process in wine production due to the resulting reduction in acidity. MLF is typically induced by the addition of Oenococcus oeni after the completion of alcoholic fermentation (AF), but can occur concurrent with AF by co-inoculation of O. oeni with Saccharomyces cerevisiae. This study investigated the effect of MLF inoculation timing and temperature (15 °C and 21 °C) and the presence of the non-Saccharomyces yeast Torulaspora delbrueckii on Chardonnay wine aroma and mouthfeel. Aroma composition was measured using headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GCMS). Mouthfeel attributes of the wines produced were assessed by a winemaker panel, using Napping® and Ultra-flash profiling. Significant differences in aroma composition and mouthfeel perception were found based on MLF timing and inoculation conditions, as well as between temperatures. Temperature had a greater impact on the aroma composition for sequential inoculations, while there were little differences based on the temperature of concurrent fermentations. Treatment type and temperature also affected the chemical composition of finished wines. Mouthfeel was impacted, although not as strongly as aroma composition. These findings demonstrate the usefulness of various MLF practices to influence the sensory qualities of a Chardonnay wine.

scholarly journals New Malolactic Bacteria Strains Isolated from Wine Microbiota. Characterization and Technological Properties

Fermentation ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 31
Author(s):  
Răzvan Vasile Filimon ◽  
Claudiu-Ioan Bunea ◽  
Ancuța Nechita ◽  
Florin Dumitru Bora ◽  
Simona Isabela Dunca ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Malic Acid ◽  
Extracellular Enzymes ◽  
Synthetic Medium ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Starter Cultures ◽  
High Yield ◽  
Wine Aroma ◽  
Bacterial Strains

Malolactic fermentation (MLF) or biological decrease of wine acidity is defined as the enzymatic bioconversion of malic acid in lactic acid, a process performed by lactic acid bacteria (LAB). The procedures for the isolation of new indigenous LAB strains from the red wines produced in Copou Iasi wine center (NE of Romania) undergoing spontaneous malolactic fermentation, resulted in the obtaining of 67 catalase-negative and Gram-positive LAB strains. After testing in the malolactic fermentative process, application of specific screening procedures and identification (API 50 CH), two bacterial strains belonging to the species Oenococcus oeni (strain 13-7) and Lactobacillus plantarum (strain R1-1) with high yield of malolactic bioconversion, non-producing biogenic amines, and with active extracellular enzymes related to wine aroma, were retained and characterized. Tested in synthetic medium (MRS-TJ) for 10 days, the new isolated LAB strains metabolized over 98% of the malic acid at ethanol concentrations between 10 and 14 % (v/v), low pH (>3.0), total SO2 doses up to 70 mg/L and temperatures between 15 and 35 °C, showing high potential for future use in the winemaking process as bacterial starter cultures, in order to obtain high quality wines with increased typicity.

Characterization of aged champagne wine aroma by GC-O and descriptive profile analyses

2000 ◽  
Vol 20 (3) ◽  
pp. 331-346 ◽  
Author(s):  
Ana Escudero ◽  
Monique Charpentier ◽  
Patrick Etievant
Keyword(s):  
Wine Aroma

Protective Effect of Thiols on Wine Aroma Volatiles~!2009-05-05~!2009-06-21~!2009-12-24~!

2010 ◽  
Vol 3 (1) ◽  
pp. 98-102 ◽  
Author(s):  
Ioannis G. Roussis ◽  
Despina Papadopoulou ◽  
Maria Sakarellos-Daitsiotis
Keyword(s):  
Protective Effect ◽  
Wine Aroma ◽  
Aroma Volatiles

An Approach of the Madeira Wine Chemistry

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 12 ◽  
Author(s):  
Rosa Perestrelo ◽  
Catarina Silva ◽  
Carolina Gonçalves ◽  
Mariangie Castillo ◽  
José S. Câmara
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Least Squares ◽  
Partial Least Squares ◽  
Chemical Reactions ◽  
Ageing Process ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Least Squares Regression ◽  
Volatile Composition

Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.

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