Time Course of the Evolution of Malic and Lactic Acids in the Alcoholic and Malolactic Fermentation of Grape Must by Quantitative 1H NMR (qHNMR) Spectroscopy

Alberto Avenoza, Jesús H. Busto,* Noelia Canal, and Jesús M. Peregrina
Departamento de Qumica, Grupo de Sntesis Qumica de La Rioja, Universidad de La Rioja, UA-CSIC, E-26006 Logroo, Spain
J. Agric. Food Chem., 2006, 54 (13), pp 4715–4720
DOI: 10.1021/jf060778p
Publication Date (Web): June 7, 2006
Copyright © 2006 American Chemical Society
*

 Author to whom correspondence should be addressed (fax +34 941 299655; e-mail hector.busto@dq.unirioja.es).

Abstract

Quantitative NMR can be used to monitor several processes that take place in the transformation of the must of wine grapes. The study described here focused attention on monitoring of the malic and lactic acid levels during the alcoholic and malolactic fermentation processes. The method allows the simultaneous quantification of both acids through a range of 1−3.2 mmol/L. The effectiveness of each process was assessed and compared by carrying out precise analyses using enzymatic methods.

Keywords: Quantitative NMR; wine; grape must; fermentation; malic acid; lactic acid

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History

  • Published In Issue June 28, 2006
  • Received for review March 20, 2006. Revised manuscript received May 9, 2006. Accepted May 10, 2006. We thank the Gobierno de La Rioja (Project ANGI2005/03). J.H.B. thanks the Ministerio de Ciencia y Tecnología for a Ramon y Cajal contract, and N.C. thanks the Servicio Riojano de Empleo for a contract.

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