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.
| Identifer | oai:union.ndltd.org:ADTP/83032 |
| Date | January 1998 |
| Creators | Costello, Peter James. |
| Source Sets | Australiasian Digital Theses Program |
| Language | English |
| Detected Language | English |
| Relation | SUA, SUA:W |
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