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Changes in Volatile Composition of Kraljevina Wines by Controlled Malolactic Fermentation

Year: 2008

Type: article

Abstract: The effect of malolactic fermentation (MLF) on the volatile composition of white wines made from autochtonous grape variety Kraljevina was studied by inoculation with selected lactic acid bacteria. At the end of malolactic fermentation, after the decomposition of the malic acid present in wine the non volatile compounds were analyzed by HPLC, while volatile compounds were analyzed by gas chromatography. All wines were also sensory analyzed. Results showed changes in acetaldehyde, some higher alcohols, ethyl esters, free and bound monoterpenes and some organic acids that contribute to enhance the sensory properties and quality of Kraljevina wines that underwent malolactic fermentation.

Source: DOAJ (DOAJ: Directory of Open Access Journals)

Authors: Jeromel, Herjavec, Orlić, Redžepović, Wondra

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2183223281

FWCI: 1.189

Cites: 16

Cited by: 15

Related to: 10