Influence of lactic acid bacteria strains on ester concentrations in red wines: specific impact on branched hydroxylated compounds
| Autor: | Jean Christophe Barbe, Georgia Lytra, Gilles de Revel, Axel Marchal, Marine Gammacurta, Stéphanie Marchand, Virginie Moine |
|---|---|
| Přispěvatelé: | Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Bio-Laffort, Institut des Sciences de la Vigne et du Vin (ISVV)-Université de Bordeaux (UB)-Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
bactérie lactique [SDV]Life Sciences [q-bio] Wine Ethanol fermentation 01 natural sciences Esterase Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology vin rouge fruity aroma Valerates Malolactic fermentation Vitis Lactic Acid Food science fermentation malolactique Winemaking Strain (chemistry) biology vin de bordeaux food and beverages 04 agricultural and veterinary sciences General Medicine red wine biology.organism_classification 040401 food science Yeast Lactic acid lactic acid bacteria malolactic fermentation chemistry Biochemistry branched hydroxylated esters Fermentation ester Bacteria Food Science |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2018, 239, pp.252-259. ⟨10.1016/j.foodchem.2017.06.123⟩ |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2017.06.123⟩ |
| Popis: | This research investigated the influence of lactic acid bacteria (LAB) strains on ester levels in Bordeaux red wines. These wines were made in five Bordeaux areas in two vintages, using three yeast strains. Malolactic fermentation (MLF) was carried out using industrial starters or indigenous strains, each in triplicate. Ester concentrations were determined by liquid-liquid-extraction- or HS-SPME-GC/MS at various stages in the winemaking process. The levels of most compounds were slightly impacted by LAB, depending on grape variety. Nevertheless, branched hydroxylated esters, such as ethyl 2-hydroxy-3-methylbutanoate and ethyl 2-hydroxy-4-methylpentanoate were the only compounds to be strongly influenced by the bacteria strain, regardless of matrix composition or the yeasts used for alcoholic fermentation. Moreover, the effect observed after MLF persisted over time, for at least 12 months. These esters are apparently important markers of LAB esterase activity. To our knowledge, this was the first time they had been identified in this role. |
| Databáze: | OpenAIRE |
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