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Resumo(s)
This work aimed to evaluate the influence of malolactic fermentation (MLF) on the
composition of the volatile fraction of wines (alcohols, esters, fatty acids and heavy sulphur compounds). Red grape must vinifications were performed at industrial scale from a single grape cultivar (Touriga Franca-TF) and a mixture of cultivars (MC) of the Douro Region. Wine samples were collected before and after spontaneous MLF. Results show that the concentration of certain volatile compounds was clearly affected by the MLF. It was found that the content of 2-phenylethyl acetate, hexyl acetate, ethyl hexanoate, ethyl lactate and
methionol increased while the levels of total ethyl esters and S-(methylthio)acetate
decreased in both wines. The impact of MLF in some compounds was found to be wine
dependent. For example, the concentration of 3-mercapto-1-propanol increased in the MC
wine while it decreased in TF wine. No significant differences were observed for trans-2-methyltetrahydrothiophene-3-ol, 4-(methylthio)-1-butanol and 3-(ethylthio)-1-propanol.
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Citação
MOREIRA, N... [et al.] - Effect of malolactic fermentation on the volatile profile of wines. In World Congress of Vine and Wine, 34 - The Wine Construction, Porto, Portugal, 20-27 June, 2011 - Proceedings of the 34th World Congress of Vine and Wine. Porto : Um Porto para o Mundo - Associação para o Congresso OIV 2011, 2011. ISBN 978-989-20-2449-3. p. 1-10
Editora
Um Porto para o Mundo - Associação para o Congresso OIV 2011