Formation du butanol-2 par les bactéries lactiques isolées du vin

Abstract

<p style="text-align: justify;">Le butanol-2, présent dans les eaux-de-vie de vin de qualité médiocre, est dosé par chromatographie en phase gazeuse. Cet alcool pourrait provenir de la dégradation du butanediol-2,3 par les bactéries lactiques dans les lies de vin.</p><p style="text-align: justify;">80 souches bactériennes ont été étudiées en milieu synthétique sucré et dans du vin, à différents pH et en présence de doses variables de butanediol-2,3 ; trois souches seulement forment du butanol-2 à des doses pouvant atteindre 528 mg par litre en milieu synthétique et une seule souche dans le vin à pH 4,5.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">The concentration of butanol-2 present in brandies of mediocre quality was determined by gas chromatography. This alcohol may result from the decomposition of butanediol-2,3 by lactic bacteria in wine lees.</p><p style="text-align: justify;">Eighty bacterial strains were studied in a sugared synthetic medium and in wines, at varying levels of pH and concentrations of butanediol-2,3.</p><p style="text-align: justify;">Only three strains formed butanediol-2,3 up to a maximum level of 528 mg per liter in the synthetic medium and one, to the same level, in wine with a pH raised to 4,5.</p>

Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo, L.) and characterization of their distillates

“…The overall quality of distillates is clearly reduced when 2-butanol is present in them even at low concentrations (Silva & Malcata 1998;1999), mainly because this product accounts for unpleasant aromas and flavors (Bertrand & Sukuta 1976). This alcohol could be originated from butane-2,3-diol by the action of lactic acid bacteria (Manitto, Chialva, & Rinaldo 1994).…”

Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva

“…High levels of 2-butanol in spirits are usually associated with low quality raw materials, even though spirits rich in 2-butanol may have been produced from good quality starting raw materials (Orriols and Bertrand, 1990). In low quality spirits, 2-butanol accounts for unpleasant aromas and flavors (Guymon, 1971;Bertrand, 1975;Bertrand and Sukuta, 1976). It is well accepted that the formation of 2-butanol proceeds via enzyme-mediated reduction of 2,3butanediol by lactic acid bacteria (Matarese and Navarra, 1971;Bertrand and Sukuta, 1976;Gargano, 1985;Villalon et al, 1988), or spontaneously via oxidative degradation of 2,3-butanediol (Bertrand and Sukuta, 1976).…”