Different multidimensional chromatographic approaches applied to the study of wine malolactic fermentation

Different multidimensional chromatographic techniques were used to study wine aroma pattern changes during malolactic fermentation (MLF). Ethyl lactate enantiomeric ratios were determined using on-line multidimensional gas chromatography. The values found agree with a spontaneous MLF. Off-line multi...

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Bibliographic Details
Published in:Journal of Chromatography A 2003-05, Vol.995 (1), p.161-169
Main Authors: Fernandes, L, Relva, A.M, Gomes da Silva, M.D.R, Costa Freitas, A.M
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chromatography, Gas - methods
Chromatography, High Pressure Liquid - methods
Fermentation
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Lactates - analysis
Pentane-2,4-diol
Stereoisomerism
Wine - analysis
Wines and vinegars
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Summary:Different multidimensional chromatographic techniques were used to study wine aroma pattern changes during malolactic fermentation (MLF). Ethyl lactate enantiomeric ratios were determined using on-line multidimensional gas chromatography. The values found agree with a spontaneous MLF. Off-line multidimensional HPLC/GC was used to deconvolute and enrich the sample and ease enantioselective chromatography. Chiral compound enantiomeric ratio changes during MLF were monitored. Evaluation of enantiomeric ratio changes during MLF has never been studied. ( R, R), ( S, S) and meso-butane-2,3-diol and pentane-2,4-diol (reported in wines for the first time) were submitted to untrained sensory panel tests. All stereoisomers revealed different sensory notes; pentane-2,4-diol showed an aromatic impact.
ISSN:0021-9673
DOI:10.1016/S0021-9673(03)00517-X