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Different multidimensional chromatographic approaches applied to the study of wine malolactic fermentation
L Fernandes1, A M Relva, M D R Gomes da Silva
1Departamento de Química, Centro de Química Fina e Biotecnologia-CQFB, Faculdade de Ciências e Tecnologia/Universidade Nova de Lisboa, Quinta da Torre 2829-516 Caparica, Portugal.
Abstract:
Different multidimensional chromatographic techniques were used to study wine aroma pattern changes during malolactic fermentation (MLF). Ethyl lactate enantiomeric ratios were determined using on-line multidimensional gas chromatography. The values found agree with a spontaneous MLF. Off-line multidimensional HPLC/GC was used to deconvolute and enrich the sample and ease enantioselective chromatography. Chiral compound enantiomeric ratio changes during MLF were monitored. Evaluation of enantiomeric ratio changes during MLF has never been studied. (R,R), (S,S) and meso-butane-2,3-diol and pentane-2,4-diol (reported in wines for the first time) were submitted to untrained sensory panel tests. All stereoisomers revealed different sensory notes; pentane-2,4-diol showed an aromatic impact.