AROMA VARIATION IN TANNAT WINES: EFFECT OF MALOLACTIC FERMENTATION ON ETHYL LACTATE LEVEL AND ITS ENANTIOMERIC DISTRIBUTION.
In: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, Jg. 14 (2002-04-01), Heft 2, S. 175-180
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Zugriff:
The chirality of ethyl lactate was evaluated in an attempt to explain possible scents present in Tannat wines. Wines without malolactic fermentation (MLF) (ethyl lactate values from 5 to 8 mg/L) had a 69% enantiomeric excess of (R)ethyl lactate, while with MLF (ethyl lactate values from 90 to 150 mg/L), this value decreased to 22-28%, depending on the inoculant strain. The (S)-ethyl lactate concentration increased significantly after MLF (65-130 mg/L) compared with the non-MLF control wine (1.5-2.5 mg/L). The aromatic impact of the (S)-enantiomer was confirmed by determining its aroma threshold in wine (1 10 ma/L). [ABSTRACT FROM AUTHOR]
| Titel: |
AROMA VARIATION IN TANNAT WINES: EFFECT OF MALOLACTIC FERMENTATION ON ETHYL LACTATE LEVEL AND ITS ENANTIOMERIC DISTRIBUTION.
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| Autor/in / Beteiligte Person: | Lloret, A. ; Boido, E. ; Lorenzo, D. ; Medina, K. ; Carrau, E ; DellaCassa, E. ; Versini, G. |
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| Zeitschrift: | Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, Jg. 14 (2002-04-01), Heft 2, S. 175-180 |
| Veröffentlichung: | 2002 |
| Medientyp: | academicJournal |
| ISSN: | 1120-1770 (print) |
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