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

Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact... •Six single-varietal red wines were made on industrial and experimental scale.•Experimentations were made using several yeast and LAB strains in two vintages.•The levels of most compounds were slightly impacted by LAB strain.•Branched hydroxylated esters were strongly influenced by the bacteria strain.•Only the R form of branched hydroxylated esters has been observed after MLF. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

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

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2017.06.123
Publisher site
See Article on Publisher Site

Abstract

•Six single-varietal red wines were made on industrial and experimental scale.•Experimentations were made using several yeast and LAB strains in two vintages.•The levels of most compounds were slightly impacted by LAB strain.•Branched hydroxylated esters were strongly influenced by the bacteria strain.•Only the R form of branched hydroxylated esters has been observed after MLF.

Journal

Food ChemistryElsevier

Published: Jan 15, 2018

References

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