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Formation of mousy off-flavour in wine by lactic acid bacteria

Bibliography: leaves 200-214. Three structurally related compounds, 2-acetyltetrahydropyridine (ACTPY), 2-ethyltetrahydropyridine (ETPY) and N-heterocycle, 2-acetyl-1-pyrroline (ACPY), were quantified and found to be unique components of mousy wines. 35 lactic acid bacteria (LAB) were screened for the ability to produce mousy off-flavour. In addition to Lactobacillus brevis and L. cellobiosus, a diversity of LAB species, particularly heterofermentative Lactobacillus spp. and Oenococcus oeni exhibited this ability in a range of ethanolic and wine-based media. The substrates and metabolism of mousy compound formation by LAB were also investigated. A pathway for the formation of ACPY and ACTPY by heterofermentative LAB was proposed.

Identiferoai:union.ndltd.org:ADTP/83032
Date January 1998
CreatorsCostello, Peter James.
Source SetsAustraliasian Digital Theses Program
LanguageEnglish
Detected LanguageEnglish
RelationSUA, SUA:W

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