| Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine. | |
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MedLine Citation:
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PMID: 20812374 Owner: NLM Status: In-Process |
Abstract/OtherAbstract:
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BACKGROUND: In the scope of the wine vinegar production, this paper provides comprehensive information about the evolution of some volatile compounds during the biological acetification cycle. These data were compared with the acidity, cell concentration and ethanol concentration. Such information may allow a better understanding of the complex biological processes involved. RESULTS: The volatile compounds 2-phenylethanol, diethyl succinate (diethyl butanedioate), meso-2,3-butanediol (meso-butane-2,3-diol), levo-2,3-butanediol (levo-butane-2,3-diol), methanol and ethyl acetate exhibited no significant changes between the starting wine and produced vinegar, whereas the rest [acetoin (3-hydroxybutan-2-one) excepted] ethyl lactate (ethyl 2-hydroxypropanoate), isoamyl alcohols (3-methylbutan-1-ol and 2-methylbutan-1-ol), isobutanol (2-methylpropan-1-ol), 1-propanol (propan-1-ol), and acetaldehyde were consumed in substantial amounts during the process. Additionally, their specific evolution patterns alongside bacterial cell concentrations, acidity and ethanol concentration are shown. CONCLUSION: Concentrations of acetic acid bacteria at the end of the acetification cycle were found to vary because of cell lysis, a result of the high acidity and low ethanol concentration of the medium. Variations were similar to those in some volatile compounds, which suggests their involvement in the metabolism of acetic bacteria. The results testify to the usefulness of this pioneering study and suggest that there should be interest in similar, more detailed studies for a better knowledge of the presence of certain volatile compounds and metabolic activity in cells effecting the acetification of wine. |
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Authors:
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Silvia Baena-Ruano; Inés M Santos-Dueñas; Juan C Mauricio; Isidoro García-García |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of the science of food and agriculture Volume: 90 ISSN: 1097-0010 ISO Abbreviation: J. Sci. Food Agric. Publication Date: 2010 Dec |
Date Detail:
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Created Date: 2010-11-11 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0376334 Medline TA: J Sci Food Agric Country: England |
Other Details:
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Languages: eng Pagination: 2675-81 Citation Subset: IM |
Copyright Information:
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Copyright © 2010 Society of Chemical Industry. |
Affiliation:
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Departamento de Ingeniería Química, Edificio Marie Curie, Facultad de Ciencias, Universidad de Córdoba, Córdoba, Spain. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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