Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 26, 2005, Pages 10134-10139

  Ugliano, Maurizio ^a   Moio, Luigi ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Esters; Malolactic fermentation; Oenococcus oeni; Wine aroma

Indexed keywords

ESTER; FATTY ACID; MALATE DEHYDROGENASE; MALOLACTIC ENZYME;

ARTICLE; CHEMISTRY; FERMENTATION; GAS CHROMATOGRAPHY; GENETICS; GRAM POSITIVE BACTERIUM; MASS FRAGMENTOGRAPHY; PHYSIOLOGY; VOLATILIZATION; WINE; YEAST;

CHROMATOGRAPHY, GAS; ESTERS; FATTY ACIDS; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GRAM-POSITIVE BACTERIA; MALATE DEHYDROGENASE; VOLATILIZATION; WINE; YEASTS;

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI;

EID: 30544439400     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0514672     Document Type: Article

References (38)

1. Wibbwo, D.; Eshenbruch, R.; Davis, C. R.; Fleet, G. H.; Lee, T. H. Occurrence and growth of lactic acid bacteria in wine: a review. Am. J. Enol. Vitic. 1985, 36, 301-313.
2. Bartowsky, E. J.; Costello, P.; Henschke, P. Management of malolactic fermentation - wine flavour manipulation. Aust. N. Z. Grapegrower Winemaker 2002, 7-8, 10-12.
3. Bartowsky, E. J.; Henschke, P. A. Malolactic fermentation and wine flavour. Aust. Grapegrower Winemaker Annu. Technol. Issue 1995, 83-94.
4. Bartowsky, E. J.; Henschke, P. A. The 'buttery' attribute of wine-diacetyl-desirability, spoilage and beyond. Int. J. Food Microbiol. 2004, 96, 325-252.
5. Henick-Kling, T. Control of malolactic fermentation in wine: energetics, flavour modification and methods of starter culture preparation. J. Appl. Bacteriol. 1995, 79, 29S-37S.
6. Maicas, S.; Gil, J.-V.; Pardo, I.; Ferrer, S. Improvement of volatile composition of wines by controlled addition of malolactic bacteria. Food Res. Int. 1999, 32, 491-496.
7. Delaquis, P.; Cliff, M.; King, M.; Girard, B.; Hall, J.; Reynolds, A. J. Effect of two commercial malolactic cultures on the chemical and sensory properties of Chancellor wines vinified with different yeast and fermentation temperatures. Am. J. Enol. Vitic. 2000, 51, 42-48.
8. Gambaro, A.; Boido, E.; Zlotejablko, A.; Meidna, K.; Lloret, A.; Dellacassa, E.; Carrau, F. M. Effect of malolactic fermentation on the aroma properties of Tannat wines. Aust. J. Grape Wine Res. 2001, 7, 27-32.
9. Du Plessis, H. W.; Steger, C. L. C.; du Toit, M.; Lambrechts, M. G. The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality. J. Appl. Microbiol. 2002, 92, 1005-1013.
10. Osborne, J. P.; Mira de Orduna, R.; Pilone, J. G.; Liu, S.-Q. Acetaldehyde metabolism by wine lactic acid bacteria. FEMS Microbiol. Lett. 2000, 91, 51-55.
11. Edwards, C. G.; Peterson, J. C. Sorbent extraction and analysis of volatile metabolites synthesized by lactic acid bacteria in a synthetic medium. J. Food Sci. 1994, 59, 192-196.
12. Pripis-Nicolau, L.; De Revel, G.; Bertrand, A.; Lonvaud-Funel, A. Methionine catabolism and production of volatile sulphur compounds by Oenococcus oeni. J. Appl. Microbiol. 2004, 96, 1176-1184.
13. King, S. W.; Beelman, R. B. Metabolic interactions between Saccharomyces cerevisiae and Leuconostoc oenos in a model grape juice/wine system. Am. J. Enol. Vitic. 1986, 37, 53-60.
14. Nault, I.; Gerbaux, V.; Larpent, J. P.; Vayssier, Y. Influence of pre-culture conditions on the ability of Leuconostoc oenos to conduct malolactic fermentation in wine. Am. J. Enol. Vitic. 1995, 46, 357-362.
15. Larsen, J. T.; Nielsen, J.-C.; Kramp, B.; Richelieu, M.; Bjerring, P.; Riisager, M. J.; Arenborg, N.; Edwards, C. G. Impact of different strains of Saccharomyces cerevisiae on malolactic fermentation by Oenococcus oeni. Am. J. Enol. Vitic. 2003, 54, 256-251.
16. Lonvaud-Funel, A.; Joyeux, A.; Dessens, C. Inhibition of malolactic fermentation of wines by-products of yeast metabolism. J. Sci. Food Agric. 1988, 44, 183-191.
17. McDaniel, M.; Henederson, L. A.; Watson, B. T.; Heatherbell, D. Sensory panel training and screening for descriptive analysis of the aroma of Pinot Noir wine fermented by several strains of malo-lactic bacteria. J. Sens. Stud. 1982, 2, 149-167.
18. Methods of Analysis CEE (European Economic Community). 1990. CEE Official Regulation 2.676/90 1978.
19. Davis, C. R.; Wibowo, D.; Eschenbruch, R.; Lee, T. H.; Fleet, G. H. Practical implications of malolactic fermentation: a review. Am. J. Enol. Vitic. 1985, 36, 290-301.
20. Radler, F. Microbial biochemistry. Experientia 1986, 42, 884-893.
21. Lloret, A.; Boido, E.; Lorenzo, D.; Medina, K.; Carrau, F.; Dellacassa, E.; Versini, G. Aroma variation in Tannat wines: effect of malolactic fermentation on ethyl lactate level and its enantiomeric distribution. Ital. J. Food Sci. 2002, 14, 175-180.
22. Amerine, M. A.; Berg, H. W.; Kunkee, R. E.; Ough, C. S.; Singleton, V. L.; Webb, A. D. The Technology of Winemaking; AVI Publishing: Westport, CT, 1982.
23. Gum, H.; Sies, A. Flavour of wines: towards an understanding by reconstruction experiments and an analysis of ethanol's effect on odour activity of key compounds. In Proceedings of the 11th Australian Wine Industry Technical Conference; Blair, R. J., Williams, P. J., Høj, P. B., Eds.; Australian Wine Industry Technical Conference: Glen Osmond, SA, Australia, 2002; pp 128-139.
24. Piombino, P.; Pessina, R.; Genovese, A.; Le Quéré, J.-L.; Moio, L. Gli odori di frutti di bosco dell'aroma del vino. Parte II: analisi strumentale. L'Enologo 2004, 50, 97-101.
25. Laurent, M. H.; Henick-Kling, T.; Acree, T. E. Changes in the aroma and odor of Chardonnay due to malolactic fermentation. Wein Wissenschaft 1994, 49, 3-10.
26. Guth, H. Quantitation and sensory studies of character impact odorants of different white wines varieties. J. Agric. Food Chem. 1997, 45, 3027-3032.
27. Davis, C. R.; Wibowo, D.; Fleet, G. H.; Lee, T. H. Properties of wine lactic acid bacteria: their potential oenological significance. Am. J. Enol. Vitic. 1988, 39, 137-142.
28. Sauvaugeot, F.; Vivier, P. Effects of malolactic fermentation on sensory properties of four Burgundy wines. Am. J. Enol. Vitic. 1997, 48, 187-192.
29. Krieger, S. Wine flavor modifications by lactic acid bacteria. In Proceedings of the Fourth International Symposium on Cool Climate Viticulture and Enology, Rochester, NY; Henick-Kling, T., Wolf, T. E., Harkness, E. M., Eds.; Communications Services, New York State Agricultural Experiment Station: New York, 1997; pp VI 29-VI 36.
30. Miranda-Lopez, R.; Libbey, L. M.; Watson, B. T.; McDaniel, M. R. Identification of additional odor-active compounds in Pinot noir wines. Am. J. Enol. Vitic. 1992, 43, 90-92.
31. Gobetti, M.; Fox, P. F.; Stepaniak, L. Isolation and characterization of a tributyrin esterase from Lactobacillus plantarum. J. Dairy Sci. 1997, 80, 3009-3019.
32. Matthews, A.; Grimaldi, A.; Walker, M.; Bartowsky, E.; Grbin, P.; Jiranek, V. Lactic acid bacteria as a potential source of enzymes for use in vinification. Appl. Environ. Microbiol. 2004, 70, 5715-5731.
33. Rodriguez, S. B.; Amberg, E.; Thornton, R. J. Malolactic fermentation in Chardonnay: growth and sensory effects of commercial strains of Leuconostoc oenos. J. Appl. Bacteriol. 1990, 68, 139-144.
34. Moreira, N.; Mendes, F.; Pereira, O.; Guedes de Pinho, P.; Hogg, T.; Vasconcelos, I. Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts. Anal. Chim. Acta 2002, 458, 157-167.
35. Escudero, A.; Hernandez-Horte, P.; Cacho, J.; Ferreira, V. Clues about the role of methional as a character impact odorants of some oxidized wines. J. Agric. Food Chem. 2000, 48, 4268-4272.
36. Silva Ferriera, A. C.; Rodrigues, P.; Hogg, T.; Guedes de Pinho, P. Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in Port wines. J. Agric. Food Chem. 2003, 51, 727-732.
37. Gemmert, V. Compilation of Odor Thresholds; Boelens Aroma Chemical Information Service (BACIS): Zeist, The Netherlands, 2003.
38. Lopez, R.; Ezpeleta, E.; Sanchez, I.; Cacho, J.; Ferreira, V. Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry. Food Chem. 2004, 88, 95-103.