Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines
The effects of different malolactic bacteria fermentation techniques on the bioconversion of aromatic compounds in cool-climate grape wines were examined. During three wine seasons, red and white grape wines were produced using various malolactic fermentation induction techniques: Coinoculation, seq...
Main Authors: | , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2018-10-01
|
Series: | Molecules |
Subjects: | |
Online Access: | http://www.mdpi.com/1420-3049/23/10/2549 |
id |
doaj-3db3ff7f4f0545bfb44bf788cf016374 |
---|---|
record_format |
Article |
spelling |
doaj-3db3ff7f4f0545bfb44bf788cf0163742020-11-24T23:42:45ZengMDPI AGMolecules1420-30492018-10-012310254910.3390/molecules23102549molecules23102549Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape WinesMałgorzata Lasik-Kurdyś0Małgorzata Majcher1Jacek Nowak2Department of Fermentation and Biosynthesis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, PolandDepartment of Food Chemistry and Instrumental Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, PolandDepartment of Fermentation and Biosynthesis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, PolandThe effects of different malolactic bacteria fermentation techniques on the bioconversion of aromatic compounds in cool-climate grape wines were examined. During three wine seasons, red and white grape wines were produced using various malolactic fermentation induction techniques: Coinoculation, sequential inoculation, and spontaneous process. Volatile compounds (diacetyl and the products of its metabolism, and selected ethyl fatty acid esters) were extracted by solid phase microextraction. Compounds were identified with a multidimensional gas chromatograph—GC × GC-ToFMS with ZOEX cryogenic (N2) modulator. Sensory evaluation of the wines was also performed. It was found that the fermentation-derived metabolites studied were affected by the malolactic bacteria inoculation regime. Quantitatively, ethyl lactate, diethyl succinate, and ethyl acetate dominated as esters with the largest increase in content. The total concentration of ethyl esters was highest for the coinoculation technique, while the highest concentration of diacetyl was noted for the spontaneous technique. Controlled malolactic fermentation, especially using the coinoculation technique, can be proposed as a safe and efficient enological practice for producing quality cool-climate grape wines enriched with fruity, fresh, and floral aromas.http://www.mdpi.com/1420-3049/23/10/2549malolactic fermentationcoinoculationdiacetylestersaromatic compoundsgrape wine |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Małgorzata Lasik-Kurdyś Małgorzata Majcher Jacek Nowak |
spellingShingle |
Małgorzata Lasik-Kurdyś Małgorzata Majcher Jacek Nowak Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines Molecules malolactic fermentation coinoculation diacetyl esters aromatic compounds grape wine |
author_facet |
Małgorzata Lasik-Kurdyś Małgorzata Majcher Jacek Nowak |
author_sort |
Małgorzata Lasik-Kurdyś |
title |
Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines |
title_short |
Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines |
title_full |
Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines |
title_fullStr |
Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines |
title_full_unstemmed |
Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines |
title_sort |
effects of different techniques of malolactic fermentation induction on diacetyl metabolism and biosynthesis of selected aromatic esters in cool-climate grape wines |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2018-10-01 |
description |
The effects of different malolactic bacteria fermentation techniques on the bioconversion of aromatic compounds in cool-climate grape wines were examined. During three wine seasons, red and white grape wines were produced using various malolactic fermentation induction techniques: Coinoculation, sequential inoculation, and spontaneous process. Volatile compounds (diacetyl and the products of its metabolism, and selected ethyl fatty acid esters) were extracted by solid phase microextraction. Compounds were identified with a multidimensional gas chromatograph—GC × GC-ToFMS with ZOEX cryogenic (N2) modulator. Sensory evaluation of the wines was also performed. It was found that the fermentation-derived metabolites studied were affected by the malolactic bacteria inoculation regime. Quantitatively, ethyl lactate, diethyl succinate, and ethyl acetate dominated as esters with the largest increase in content. The total concentration of ethyl esters was highest for the coinoculation technique, while the highest concentration of diacetyl was noted for the spontaneous technique. Controlled malolactic fermentation, especially using the coinoculation technique, can be proposed as a safe and efficient enological practice for producing quality cool-climate grape wines enriched with fruity, fresh, and floral aromas. |
topic |
malolactic fermentation coinoculation diacetyl esters aromatic compounds grape wine |
url |
http://www.mdpi.com/1420-3049/23/10/2549 |
work_keys_str_mv |
AT małgorzatalasikkurdys effectsofdifferenttechniquesofmalolacticfermentationinductionondiacetylmetabolismandbiosynthesisofselectedaromaticestersincoolclimategrapewines AT małgorzatamajcher effectsofdifferenttechniquesofmalolacticfermentationinductionondiacetylmetabolismandbiosynthesisofselectedaromaticestersincoolclimategrapewines AT jaceknowak effectsofdifferenttechniquesofmalolacticfermentationinductionondiacetylmetabolismandbiosynthesisofselectedaromaticestersincoolclimategrapewines |
_version_ |
1725503217530306560 |