The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond

Bartowsky, Eveline; Henschke, Paul A.

doi:10.1016/j.ijfoodmicro.2004.05.013

Cited by 301 publications

(219 citation statements)

References 67 publications

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“…Diacetyl concentrations present in all samples of both fermented media were higher than the usual literature values for wine, possibly because the samples were taken immediately after the end of fermentation, without maturation during which these concentrations would have been lowered (Bartowsky & Henschke 2004). The levels of diacetyl produced in must fermentation using different yeast strains were approximately 3 times higher than its levels in synthetic VP4 medium.…”

Section: Lower Fermentation Temperaturementioning

confidence: 55%

“…The more probable reason for the increased diacetyl levels was that yeast physiological activity was negatively affected by sulphite added into must, which could favour diacetyl formation, similar to the well documented brewing of beer wort (Bartowsky & Henschke 2004). This presumption could be confirmed as well by diacetyl levels formed in spontaneously fermented wine (Table 4).…”

Section: Lower Fermentation Temperaturementioning

confidence: 58%

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Influence of media composition and temperature on volatile aroma production by various wine yeast strains

Tominac¹,

Ganić²,

Komes³

et al. 2008

Czech J. Food Sci.

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Petravić Tominac V., Kovačević Ganić K., Komes D., Gracin L., Banović M., Marić V. (2008): Influence of media composition and temperature on volatile aroma production by various wine yeast strains. Czech J. Food Sci., 26: 376-382.Volatile aroma compounds production by two autochthonous Saccharomyces cerevisiae strains, isolated from Istria region, and three other yeast strains (Saccharomyces bayanus and two commercial Saccharomyces cerevisiae wine yeasts) was investigated on a small scale using synthetic VP4 medium and Graševina must at 12 and 20°C. The results obtained by gas chromatography analyses were compared with the aroma production properties of the native microflora, remaining after Graševina must sulphiting. In both media and at both temperatures, the wine yeasts investigated showed different metabolic profiles regarding the tested volatile aroma compounds, which should be taken in consideration for autochthonous wine production. Although the synthetic medium proved to be appropriate for the investigation of the fermentative properties, the determination of secondary aroma production by wine yeasts has to be conducted by must fermentation or possibly by fermentation of another synthetic medium whose composition would be more similar to must.

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Section: Lower Fermentation Temperaturementioning

confidence: 55%

Section: Lower Fermentation Temperaturementioning

confidence: 58%

Influence of media composition and temperature on volatile aroma production by various wine yeast strains

Tominac¹,

Ganić²,

Komes³

et al. 2008

Czech J. Food Sci.

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“…Recently, diacetyl in milk products has often been determined by a headspace technique coupled with gas chromatography, using flame-ionization or mass spectrometer detectors (Adahchour et al, 1999;Frank et al, 2004;Bartowsky and Henschke, 2004;Panseri et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Several techniques such high-pressure liquid chromatography (HPLC), spectrophotometric, fluorometric and capillary zone electrophoresis have been reported for the determination of diacetyl and acetoin (Bartowsky and Henschke, 2004;Ligon et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi)

Gökçe¹,

Akdoğan²,

Divriklib³

et al. 2014

Grasas y Aceites

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SUMMARY:Commercial Karinyagi (traditionally named karin) is made of cows' milk cream and is produced by filling butter in cleaned sheep's rumen. The effect of butter storage in sheep's rumen on the production of diacetyl and acetoin was investigated. These compounds were determined by GC-MS and they are the typical butter flavor commonly found in fermented dairy products. The modified method for the simultaneous extraction of diacetly and acetoin from butter samples was accurate and precise. The recoveries of diacetyl and acetoin were 94.7 and 110.8%, respectively, while the detection limits were 1.83 and 0.51 mg·L -1 , respectively. The proposed method was applied for the monitoring of aroma compounds in Karin butter samples during different time intervals. The concentration of acetoin remained stable through 0-50 days while the concentration of diacetyl increased to 33.0 µg·g -1 up to 40 days and remained constant through 40-50 days. KEYWORDS: Acetoin; Butter; Diacetyl; GC/MSRESUMEN: Determinación simultánea de diacetilo y acetoína en mantequilla tradicional turca (Karin) almacenada en el rumen de oveja. El Karinyagi comercial (nombre tradicional Karin) está hecho de crema de leche de vaca, y producido llenando con mantequilla el rumen limpio de ovejas. Se ha investigado el efecto del almacenamiento de la mantequilla en el rumen de ovejas sobre la formación de diacetilo y acetoína. Estos compuestos son el típico flavor a mantequilla que se detecta comúnmente en los productos lácteos fermentados y han sido determinados mediante GC-MS. El método modificado para la extracción simultánea de diacetilo y acetoína en mantequilla resultó ser exacto y preciso y las recuperaciones de 94,7 y 110,8 % respectivamente, mientras que los límites de detección fueron 1.83 y 0,51 mg·L, respectivamente. El método propuesto se aplicó al control de compuestos aromáticos en Karin y muestras de mantequilla, durante diferentes intervalos de tiempo. La concentración de acetoína se mantuvo estable entre 0-50 días mientras que la concentración de diacetilo aumentó a 33,0 mg·g -1 hasta 40 días y se mantuvo constante entre 40-50 días. PALABRAS CLAVE: Acetoína; Diacetil; GC/MS; MantequillaCitation/Cómo citar este artículo: Gokce R, Akdogan A, Divriklib U, Elci L. 2014. Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep's rumen (Karinyagi). Grasas Aceites 65 (1): e010. doi: http://dx

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“…The present effort in India focuses on determining the diversity of Lactobacillus species in dairy products such as traditional fermented milk (dahi) and cheeses to result in a formidable repertoire of diverse Lactobacillus strains that could be functionally and genetically explored in the immediate and near future to reveal strains that have strong functional and probiotic attributes, and various industrially important uses. These strains could then be exploited to produce various useful compounds [low-molecular mass compounds such as hydrogen peroxide (H 2 O 2 ) [5], carbon dioxide (CO 2 ) [6], diacetyl (2,3-butanedione) [7]; high molecular mass compounds such as bacteriocins [8] and other uncharacterized compounds; commercial Lactic Acid [9]; exopolysaccharides [10]; low calorie sweeteners [11]; alcohols for industrial, transportation and beverage use [12]; oils and fats [13]; and by the use of genetically modified strains, vitamins [14], enzymes [15] and hormones [16].…”

Section: Introductionmentioning

confidence: 99%

A Simple Method for the Efficient Isolation of Genomic DNA from Lactobacilli Isolated from Traditional Indian Fermented Milk (dahi)

Kaur

Roy

et al. 2010

Indian J Microbiol

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A simple, inexpensive and effective genomic DNA isolation procedure for Lactobacillus isolates from traditional Indian fermented milk (dahi) is described. A total of 269 Lactobacillus isolates from fermented milk collected from four places in North and west India were tested for lysis by an initial weakening of the Gram positive cell wall with Ampicillin followed by Lysozyme treatment. The average genomic DNA yield was *50 lg/ml log phase culture. Quality and repeatability of the method was found to be adequate for subsequent molecular applications. The quality of the genomic DNA isolated by this method was verified by restriction digestion and polymerase chain reaction (PCR). No inhibition was observed in subsequent PCR amplification and restriction digestion. The presented method is rapid, cheap and useful for routine DNA isolation from gram positive bacteria such as Lactobacillus.

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The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond

Cited by 301 publications

References 67 publications

Influence of media composition and temperature on volatile aroma production by various wine yeast strains

Influence of media composition and temperature on volatile aroma production by various wine yeast strains

Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi)

A Simple Method for the Efficient Isolation of Genomic DNA from Lactobacilli Isolated from Traditional Indian Fermented Milk (dahi)

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