Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine.

摘要: Aims:  Acetaldehyde is the major carbonyl compound formed during winemaking and has implications for sensory colour qualities of wines as well use wine preservative SO2. The current work investigated degradation acetaldehyde SO2-bound by two commercial Oenococcus oeni starters in white wine. Methods Results:  Wines were produced alcoholic fermentation with yeast adjusted to pH 3.3 3.6. While was degraded rapidly concurrently malic acid at both values, caused sluggish bacterial growth. Strain differences small. Conclusions:  Efficient can be achieved O. oeni. According results, could not separated from malolactic conversion oenococci. this may desirable winemaking, it necessary delay (MLF) order allow development red wines. itself maybe responsible or stuck MLF, thus bound SO2 should considered next free evaluate fermentability. Significance Impact Study:  study provides new results regarding metabolism MLF wine. information significance industry contribute reducing concentration