naa a22 4500 51072566X CHVBK 20180411082934.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-012-0827-4 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0827-4 A Dynamic Analysis of Higher Alcohol and Ester Release During Winemaking Fermentations [Elektronische Daten] [Sumallika Morakul, Jean-Roch Mouret, Paméla Nicolle, Evelyne Aguera, Jean-Marie Sablayrolles, Violaine Athès] Isobutanol, isoamyl acetate and ethyl hexanoate production during winemaking fermentations was precisely described. Volatile compound concentrations and their rates of change and losses in the exhausted gas were determined throughout the fermentation. Negligible amounts of isobutanol were lost, whatever the fermentation temperature. In contrast, 56% of the ethyl hexanoate and 34% of the isoamyl acetate were stripped by CO2 when the temperature profile simulated red winemaking conditions. Even at a moderate temperature of 20°C, typical of white wine fermentations, 40% of the ethyl hexanoate and 21% of the isoamyl acetate were lost. The effect of temperature on the production of the volatile compounds was assessed by running fermentations at different temperatures, with the same medium and strain. By taking into account the volatile compound losses in the exhausted gas, changes in volatile compound production were found to be smaller than those usually calculated from the concentrations in the wine. These findings highlight the potential importance of knowledge concerning aroma gas-liquid balances for both an understanding of yeast metabolism and the identification of innovative control strategies minimizing aroma losses. Springer Science+Business Media, LLC, 2012 Gas-liquid balance nationallicence Online GC measurement nationallicence Wine nationallicence Aroma nationallicence Morakul Sumallika INRA, UMR 1083, 34060, Montpellier, France aut Mouret Jean-Roch INRA, UMR 1083, 34060, Montpellier, France aut Nicolle Paméla INRA, UE 999, 11430, Gruissan, France aut Aguera Evelyne INRA, UE 999, 11430, Gruissan, France aut Sablayrolles Jean-Marie INRA, UMR 1083, 34060, Montpellier, France aut Athès Violaine AgroParisTech, INRA, UMR 782, 78850, Thiverval Grignon, France aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 818-827 1935-5130 6:3<818 2013 6 11947 https://doi.org/10.1007/s11947-012-0827-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0827-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Morakul Sumallika INRA, UMR 1083, 34060, Montpellier, France aut NATIONALLICENCE 700 1- Mouret Jean-Roch INRA, UMR 1083, 34060, Montpellier, France aut NATIONALLICENCE 700 1- Nicolle Paméla INRA, UE 999, 11430, Gruissan, France aut NATIONALLICENCE 700 1- Aguera Evelyne INRA, UE 999, 11430, Gruissan, France aut NATIONALLICENCE 700 1- Sablayrolles Jean-Marie INRA, UMR 1083, 34060, Montpellier, France aut NATIONALLICENCE 700 1- Athès Violaine AgroParisTech, INRA, UMR 782, 78850, Thiverval Grignon, France aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 818-827 1935-5130 6:3<818 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer