PILONE, GORDON J. (University of California, Davis), RALPH E. KUNKEE, AND A. DINSMOOR WEBB. Chemical characterization of wines fermented with various malo-lactic bacteria. Appl. Microbiol. 14:608-615. 1966.-Six malo-lactic strains of lactic acid bacteria were isolated from California wines and identified as Lactobacillus delbrueckii, L. buchneri, L. brevis, Leuconostoc citrovorum, and two strains of Pediococcus cerevisiae. Malo-lactic fermentation was induced in separate lots of wine by inoculation of each lot with one of the strains of bacteria. Malo-lactic fermentation had occurred in each inoculated wine within 2 months. The resultant wines were subjected to chemical analysis, including gas chromatographic examination of concentrated extracts of the wines. Only a few differences in composition were found when the malo-lactic wines were compared one with another. The differences that were found were in volatile acidity and in concentrations of acetoin (plus diacetyl) and probably diethyl succinate.
°Paste titration method for acidity. de-ashed oxidized starches based on the corrected acidity is believed to be a better approximation to the "real carboxyl content" than calculations based on the uncorrected acidity.
SUMMARY
Investigation of the anthocyan skin pigments in hands 1, 2, and 3 isolated from Vitis vinifera var. Tinta Pinheira grapes showed that the pigments from hand 2 consisted of the 3‐mono‐glucosides of malvidin, peonidin, delphinidin, and petunidin, each acylated with p‐coumaric acid. The pigments from hand 3 consisted of the same four anthocyanins, each acylated with caffeic acid. Evidence is presented to show that the pigments in hand 1 were an artifact obtained under certain experimental conditions, and a tentative explanation for their formation is proposed.
SUMMARY
A dry table wine prepared from Passiflora edulis var. flavicarpa was found to contain the following volatile substances: methyl alcohol, ethyl alcohol, isobutyl alcohol, isobutyl alcohol, active amyl alcohol, n‐hexyl alcohol, 2‐phenethyl alcohol, acetaldehyde, diethyl acetal, 2‐butanone, 2,3‐butanedione, ethyl acetate, ethyl isovalerate, ethyl caproate, ethyl heptanoate, ethyl caprylate, ethyl caprate, ethyl laurate, isobutyl isobutyrate and isoamyl acetate. Probably present are: n‐butanol, ethyl isobutyrate, and n‐hexyl caproate. Gas chromatographic retention times are given for a number of unidentified components of the passion fruit wine volatiles. The compounds responsible, for the typical passion fruit wine aroma remain unidentified.
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