terclim by ICS banner
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Impact of microbiological and enological techniques on wine macromolecules 9 Changes in wine secondary metabolites composition by the timing of inoculation with lactic acid bacteria: impact on wine aroma

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

Guillaume ANTALICK , M.C. PERELLO , G. de REVEL

ISVV, UMR 1219 Œnologie, INRA, Université de Bordeaux, 210 chemin de Leysotte, CS 50008, 33882 Villenaved’Ornon, F.

Contact the author*

Keywords

lactic acid bacteria, fermentation, secondary metabolites

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

Related articles…

Interaction between commercial mannoproteins and phenolic compounds of two red wines from different Portuguese grape cultivars

The interaction between mannoproteins and wine phenolic compounds is a subject of great interest as some studies show the possible impact in color stability and an improvement in the sensory characteristics namely the reduction of red wine astringency.

Phenolic composition of Bordeaux grapes 2009 vintage: comparison with 2006, 2007 and 2008 vintages

‘Cabernet sauvignon’ and ‘Merlot’ are among the most recognized red wine grape cultivars. This work is aimed at investigating the proanthocyanidin composition of skins and seeds to determine the grape variety and the vintage effects on the phenolic composition of Bordeaux grapes.

Polysaccharides and glycerol production by non-Saccharomyces wine yeasts in mixed fermentation

A great variability in the amount of polysaccharides recovered at the end of fermentations carried out by pure cultures of 89 non-Saccharomyces yeasts was observed. The utilization of the best polysaccharides producers in mixed cultures with S. cerevisiae resulted in considerable increases in the final concentration of polysaccharides and showed a strain dependent effect on glycerol production as compared to pure culture of S. cerevisiae.

Phenolic compounds present in natural haze protein of Sauvignon white wine

The aim of this work was the identification and quantification of polyphenols present in natural precipitate of a Sauvignon wine. Phenol analysis in wine precipitate was based on acid hydrolysis, CG- MS after derivatization, and LC-MS.

The use of zirconia dioxide enclosed in a metallic cage for the stabilisation of Chardonnay white wine

White wines are commonly stabilised by removing the heat unstable proteins through adsorption by bentonite, an effective but inefficient wine processing step. Alternative absorbents are thus sought and zirconium dioxide (zirconia) is recognised as a promising candidate.