Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines

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dc.contributor.authorKnoll C.
dc.contributor.authorFritsch S.
dc.contributor.authorSchnell S.
dc.contributor.authorGrossmann M.
dc.contributor.authorRauhut D.
dc.contributor.authorDu Toit M.
dc.date.accessioned2011-10-13T16:58:56Z
dc.date.available2011-10-13T16:58:56Z
dc.date.issued2011
dc.description.abstractThe present study investigated the influences of pH and ethanol on malolactic fermentation (MLF) and the volatile aroma profile of the subsequent white wines from Riesling and Chardonnay inoculated with two different Oenococcus oeni strains. In all cases MLF was induced after completion of alcoholic fermentation (AF). Partial MLF occurred under low pH 3.2 and high alcohol (118.3 g/L) conditions. In the cases with complete MLF, the time required for each strain varied from 13 to 61 days and was dependent on bacterial culture, cultivar and wine parameter. Chemical properties of each wine were determined after AF, complete and partial MLF. The wines showed significant differences in total higher alcohols, esters and acids that are important for the sensory profile and quality of wine. This work demonstrated that the wine matrix as well as the pH and alcohol concentration affects MLF and the final volatile aroma profile. Results indicate that changes in volatile aroma composition are not necessarily related to complete MLF and that partial MLF already has distinct influences on the wine aroma profile of white wines. © 2011 Elsevier Ltd.
dc.description.versionArticle
dc.identifier.citationLWT - Food Science and Technology
dc.identifier.citation44
dc.identifier.citation10
dc.identifier.citationhttp://www.scopus.com/inward/record.url?eid=2-s2.0-80051781866&partnerID=40&md5=23a50c92ab81c8c67dceab3b96db2902
dc.identifier.issn236438
dc.identifier.other10.1016/j.lwt.2011.05.009
dc.identifier.urihttp://hdl.handle.net/10019.1/16913
dc.subjectMalolactic fermentation
dc.subjectOenococcus oeni
dc.subjectStress
dc.subjectVolatile aroma compounds
dc.subjectAlcohol concentrations
dc.subjectAlcoholic fermentation
dc.subjectBacterial cultures
dc.subjectHigher alcohols
dc.subjectInfluence of pH
dc.subjectMalolactic fermentation
dc.subjectOenococcus oeni
dc.subjectSensory profiles
dc.subjectVolatile aroma compounds
dc.subjectWhite wines
dc.subjectWine aromas
dc.subjectWine matrix
dc.subjectBacilli
dc.subjectChemical properties
dc.subjectEthanol
dc.subjectFermentation
dc.subjectWine
dc.subjectMagnetic leakage
dc.subjectBacteria (microorganisms)
dc.subjectOenococcus oeni
dc.titleInfluence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines
dc.typeArticle
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