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

L. Fernandes, Angela M. Relva, MDRG da Silva, Ana Maria Costa Freitas

Research output: Contribution to journalArticlepeer-review

30 Citations (Scopus)

Abstract

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), (SS) 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. (C) 2003 Elsevier Science B.V. All rights reserved.

Original languageEnglish
Pages (from-to)161-169
Number of pages9
JournalJournal Of Chromatography A
Volume995
Issue number1-2
DOIs
Publication statusPublished - 2 May 2003

Keywords

  • enantiomer separation
  • malolactic fermentation
  • multidimensional techniques
  • wine
  • pentane-2,4-diol
  • LIQUID-CHROMATOGRAPHY
  • DIACETYL
  • AROMA
  • EXTRACTION
  • FLAVOR
  • OILS

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