Changes in carbonyl compounds in Chardonnay and Cabernet Sauvignon wines as a consequence of malolactic fermentation

Authors

  • R. Flamini
  • G. De Luca
  • R. Di Stefano

DOI:

https://doi.org/10.5073/vitis.2002.41.107-112

Keywords:

carbonyl compounds, glycolaldehyde, malolactic fermentation, wine, PFBOA (O-(2, 3, 4, 5, 6-pentafluorobenzyl)-hydroxylamine), GC/MS

Abstract

To study changes in carbonyl compounds in Chardonnay and Cabernet Sauvignon wines as a consequence of malolactic fermentation (MLF), wines were fermented by inoculation of commercial strains of Oenococcus oeni, and compared with unfermented (control) wines. Carbonyl compounds were determined by GC/MS analysis on the basis of their O-(2,3,4,5,6-pentafluorobenzyl)-hydroxylamine derivatives after sample preparation on an ion exchange column to remove pyruvic acid. With MLF, marked changes were revealed, particularly with regard to diacetyl, acetoin and aliphatic saturated aldehydes; the presence of unsaturated aldehydes was also revealed. A significant increase in glycoladehyde was observed, which is presumed to be part of a reduction system with glyoxal. Higher acetoin/diacetyl ratios were found in Chardonnay and higher glycolaldehyde/glyoxal ratios in Cabernet Sauvignon.

 

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Published

2015-04-28

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