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

  1. Avenoza, A. 1
  2. Busto, J.H. 1
  3. Canal, N. 1
  4. Peregrina, J.M. 1
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2006

Volume: 54

Issue: 13

Pages: 4715-4720

Type: Article

DOI: 10.1021/JF060778P PMID: 16787019 SCOPUS: 2-s2.0-33746551691 WoS: WOS:000238418100030 GOOGLE SCHOLAR

More publications in: Journal of Agricultural and Food Chemistry

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. © 2006 American Chemical Society.