Changes in wine secondary metabolites composition by the timing of inoculation with lactic acid bacteria: impact on wine aroma
Abstract
For the first time, it was established that the timing of inoculation with LAB could significantly impact the concentration of many secondary metabolites leading to significant aromatic changes. From studied compounds, the most influenced were esters and diacetyl. No trend was emphasized according to the methods of inoculation with LAB. The sensory analyses performed in this study displayed significant differences in the aromatic profiles according the way of inoculation with LAB.
Publication date: July 3, 2024
Issue: Macrowine 2010
Type: Article
Authors
ISVV, UMR 1219 Œnologie, INRA, Université de Bordeaux, 210 chemin de Leysotte, CS 50008, 33882 Villenaved’Ornon, F.
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Keywords
lactic acid bacteria, fermentation, secondary metabolites