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首页> 外文期刊>Vitis >Changes in carbonyl compounds in Chardonnay and Cabernet Sauvignon wines as a consequence of malolactic fermentation
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Changes in carbonyl compounds in Chardonnay and Cabernet Sauvignon wines as a consequence of malolactic fermentation

机译：苹果酸发酵引起的霞多丽和赤霞珠葡萄酒中羰基化合物的变化

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摘要

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 glycolalde-hyde/glyoxal ratios in Cabernet Sauvignon.
机译：为了研究由于苹果酸发酵（MLF）引起的霞多丽和赤霞珠葡萄酒中羰基化合物的变化，通过接种Oenococcus oeni商业菌株对葡萄酒进行发酵，并与未发酵（对照）葡萄酒进行比较。在离子交换柱上制备样品以除去丙酮酸后，基于其O-（2,3,4,5,6-五氟苄基）-羟胺衍生物，通过GC / MS分析确定羰基化合物。使用MLF时，显示出明显的变化，特别是在二乙酰基，乙酰丁酸和脂族饱和醛方面。还发现了不饱和醛的存在。观察到乙醛的显着增加，推测这是乙二醛还原系统的一部分。在霞多丽中发现较高的乙醛/二乙酰比率，在赤霞珠中发现较高的乙醛-乙醛/乙二醛比率。

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