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

2006; American Chemical Society; Volume: 54; Issue: 13 Linguagem: Inglês

10.1021/jf060778p

1520-5118

Alberto Avenoza, Jesús H. Busto, N. Canal, Jesús M. Peregrina,

Isotope Analysis in Ecology

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