Effect of malolactic fermentation on the aroma properties of Tannat wine
Adriana Gámbaro, Eduardo Boido, AIDA ZLOTEJABLKO, Karina Medina, Adriana Lloret, Eduardo Dellacassa +1 more
Australian Journal of Grape and Wine Research
Abstract
Descriptive sensory profiles of Uruguayan Tannat wines following malolactic fermentation (MLF) with Oenococcus oeni were compared with control wines where MLF was prevented. MLF led to a significant decrease (P < 0.05) in secondary descriptors such as ‘berry fruit’ and ‘fresh vegetative’, as well as a decrease in related tertiary descriptors such as ‘blackcurrant’, ‘apricot’, ‘cut green grass’ and ‘green pepper’. The main differences in the chemical composition of Tannat wine aromas following MLF were (1) an increase of the lactates (mainly ethyl lactate) over the sensory threshold; (2) a significant decrease in ethyl esters and acetates, depending on the bacteria strain utilised (the most significant change was found in hexyl acetate), and (3) a small increase of 4-vinylguaiacol and 4-vinylphenol with one of the MLF strains (this change was below the threshold of human perception). We also observed an increase of compounds related to α-ketoglutarate metabolism, namely: ethyl 4-hidroxibutanoate and γ-butyro-lactone. Differences in chemical composition due to MLF are discussed in relation to variation in sensory profiles.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
malolactic fermentation led to decrease in related tertiary descriptors such as ‘blackcurrant’, ‘apricot’, ‘cut green grass’ and ‘green pepper’
“MLF led to a significant decrease (P < 0.05) in related tertiary descriptors such as ‘blackcurrant’, ‘apricot’, ‘cut green grass’ and ‘green pepper’”
malolactic fermentation led to small increase of 4-vinylguaiacol and 4-vinylphenol with one of the MLF strains
“(3) a small increase of 4-vinylguaiacol and 4-vinylphenol with one of the MLF strains (this change was below the threshold of human perception)”
malolactic fermentation led to significant decrease in ethyl esters and acetates
“(2) a significant decrease in ethyl esters and acetates, depending on the bacteria strain utilised (the most significant change was found in hexyl acetate)”