The influence of malolactic fermentation and <i>Oenococcus oeni</i> strain on glycosidic aroma precursors and related volatile compounds of red wine
Maurizio Ugliano, Luigi Moio
Journal of the Science of Food and Agriculture
Abstract
Abstract Free and glycosidically bound volatile compounds of red wine were measured after malolactic fermentation (MLF) with four different commercial starter cultures of Oenococcus oeni . MLF resulted in a significant decrease in the concentration of total glycosides, expressed as phenol‐free glycosyl glucose. Gas chromatographic analyses of wine enzyme hydrolysates showed that the extent of hydrolysis of glycosides during MLF was dependent on both bacterial strain and chemical structure of the substrate. The highest decrease was observed for glycosidic precursors of primary terpene alcohols. Glycoside‐related aroma compounds such as linalool, farnesol, and β‐damascenone were increased after MLF with all the bacterial strains tested. Two of the strains were also able to release significant amounts of vinylphenols during MLF. Copyright © 2006 Society of Chemical Industry
Extracted Claims
3 claims extracted from this paper into the knowledge graph
malolactic fermentation decreased total glycosides
“MLF resulted in a significant decrease in the concentration of total glycosides, expressed as phenol‐free glycosyl glucose.”
malolactic fermentation released vinylphenols
“Two of the strains were also able to release significant amounts of vinylphenols during MLF.”
malolactic fermentation increased glycoside‐related aroma compounds
“Glycoside‐related aroma compounds such as linalool, farnesol, and β‐damascenone were increased after MLF with all the bacterial strains tested.”