Changes in the aromatic composition of Tempranillo wines during spontaneous malolactic fermentation

The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review

“…Bacteria O. oeni through biosynthesis of several metabolites such as acids, alcohols, and esters promote the removal of undesirable plant or herb aromas, at the same time enriching wine with fruit and flower aromas [6,12,[14][15][16][17]. Moreover, a group of lactic acid bacteria used in MLF was classified as microorganism-synthesizing antimicrobial compounds called bacteriocin-like inhibitory substances (BLIS).…”

Behaviour during Malolactic Fermentation of Three Strains of Oenococcus oeni Used as Direct Inoculation and Acclimatisation Cultures

“…Terpenes, norisoprenoids and lactones are volatile compounds that are closely related to wine aroma (Izquierdo et al, 2008). As can be observed in Table 3, small differences between the strains were observed in the content of these families of compounds, although for some of them (i.e.…”

“…The esters most closely related to MLF are ethyl lactate and diethyl succinate (Herjavec et al, 2001;Ugliano & Moio, 2005;Izquierdo et al, 2008). Ethyl lactate is one of the most important by-products of the metabolism of lactic acid bacteria and is beneficial for the aroma of wines, supplying fruity and dairy notes and contributing to the sensations of roundness in the mouth (Ugliano & Moio, 2005).…”

“…The production or hydrolysis of esters in MLF depends primarily on the LAB strains participating in the process (Izquierdo et al, 2008;Boido et al, 2009;Lerm et al, 2010), and there is disagreement regarding the influence of MLF on the final ester content in wines. Thus, some authors state that, during MLF, there are significant increases in the concentrations of some of the esters originating in alcoholic fermentation (Swiegers et al, 2005;Jeromel et al, 2008), whereas other authors have observed a decrease in the ester content during MLF, with a consequent decrease in fruitiness (Du Plessis et al, 2002).…”

Validation of the method for the determination of some wine volatile compounds

“…Both discontinuous and continuous liquid-liquid extractions are suitable to measure volatiles, but to perform a second one special apparatus must be provided and main disadvantages, like time consuming process and large volumes of solvents, are not avoided (Cabredo Pinillos et al, 2004). As solvents mainly dichloromethane (Selli et al, 2003) or mixture of pentane: dichloromethane = 60:40 (Pérez-Coello et al, 2003;Izquierdo et al, 2008) are used. The second approach is solid phase extraction (SPE) using Sep Pack C 18 cartridges (Tamborra et al, 2004) or LiChrolut EN resins (Loscos et al, 2010;Sáenz-Navajas et al, 2010).…”