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Influence of lactic acid bacteria strains on ester concentrations in red wines: specific impact on branched hydroxylated compounds

dc.rights.licenseopenen_US
dc.relation.isnodouble5a447b45-525e-47e3-9635-02186324e20a*
dc.relation.isnodouble7b043a34-0530-43b7-b167-2af5629eec1a*
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGAMMACURTA, Marine
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLYTRA, Georgia
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARCHAL, Axel
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARION, Stéphanie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBARBE, Jean-Christophe
ORCID: 0000-0001-6013-4770
IDREF: 244202567
dc.contributor.authorMOINE, Virginie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDE REVEL, Gilles
dc.date.accessioned2020-08-27T12:45:09Z
dc.date.available2020-08-27T12:45:09Z
dc.date.issued2018
dc.identifier.issn0308-8146en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10687
dc.description.abstractEnThis research investigated the influence of lactic acid bacteria (LAB) strains on ester levels in Bordeaux red wines. These wines were made in five Bordeaux areas in two vintages, using three yeast strains. Malolactic fermentation (MLF) was carried out using industrial starters or indigenous strains, each in triplicate. Ester concentrations were determined by liquid-liquid-extraction- or HS-SPME-GC/MS at various stages in the winemaking process. The levels of most compounds were slightly impacted by LAB, depending on grape variety. Nevertheless, branched hydroxylated esters, such as ethyl 2-hydroxy-3-methylbutanoate and ethyl 2-hydroxy-4-methylpentanoate were the only compounds to be strongly influenced by the bacteria strain, regardless of matrix composition or the yeasts used for alcoholic fermentation. Moreover, the effect observed after MLF persisted over time, for at least 12 months. These esters are apparently important markers of LAB esterase activity. To our knowledge, this was the first time they had been identified in this role.
dc.language.isoENen_US
dc.subjectEster
dc.subjectVin rouge
dc.subjectVin de Bordeaux
dc.subjectBactérie lactique
dc.subjectFermentation malolactique
dc.subject.enLactic Acid Bacteria
dc.subject.enBranched Hydroxylated Esters
dc.subject.enRed Wine
dc.subject.enFruity Aroma
dc.title.enInfluence of lactic acid bacteria strains on ester concentrations in red wines: specific impact on branched hydroxylated compounds
dc.title.alternativeFood chem.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2017.06.123en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Chemistryen_US
bordeaux.page252-259en_US
bordeaux.volume239en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
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