Skip to main content
SpringerLink
Log in

Higher alcohols concentration and its relation with the biological aging evolution

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The production of 1-propanol, isobutanol, 2-methyl-1-butanol, 3-methyl-1-butanol and 2-phenylethanol by two flor yeast strains during accelerated biological aging of sherry wines with different aging time has been evaluated. The S. cerevisiae G1 strain has shown a higher production of higher alcohols than the S. bayanus F12 strain highlighting the 1-propanol production in the youngest wine. Differences between the two studied yeasts decreased in relation with the aging time of the initial wine used. The multiple regression analysis carried out to relate the higher alcohols concentration and the values obtained from an aging equation showed R-squared values ranging from 81.1 to 96.5%. The higher alcohols that best described such relation were 1-propanol, isobutanol and 3-methyl-1-butanol.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Ribereau-Gayon P, Glories Y, Maujeau A, Dubourdieu D (2000). Handbook of enology, Vol 2. Wiley, New York

  2. Etievant P (1991) Wine. In: Maarse H ( ed) Volatile compounds in food and beverages. Marcel Dekker, New York

    Google Scholar 

  3. Peinado RA, Mauricio JC, Medina M, Moreno JJ (2004) J Agric Food Chem 52:4529–4534

    Article  PubMed  CAS  Google Scholar 

  4. Guth H (1997) J Agric Food Chem 45:3027–3032

    Article  CAS  Google Scholar 

  5. Soumalein H, Lehtonen M (1979) J Inst Brew 85:149–156

    Google Scholar 

  6. Antoneli A, Castellari L, Zambonelli C, Carnacini A (1999) J Agric Food Chem 47:1139–1144

    Article  PubMed  Google Scholar 

  7. Bayonove C, Baumes R, Crouzet J, Günata, Z (2000) Flavours. In: Flanzy C (ed) Enology: Scientific and technologic fundamentals. Mundi-Prensa, Madrid, pp 137–176

    Google Scholar 

  8. Houtman AC, Marais J, Du Plessis CS (1980) Vitis 19:37–54

    CAS  Google Scholar 

  9. Mauricio JC, Moreno JJ, Ortega JM (1997) J Agric Food Chem 45:1967–1971

    Article  CAS  Google Scholar 

  10. Berlanga T, Peinado R, Millán C, Mauricio JC, Ortega JM (2004) J Agric Food Chem 52:2577–2581

    Article  PubMed  CAS  Google Scholar 

  11. Bravo F (1995) Wine and other study topic. Eypasa, Madrid

  12. Martínez P, Pérez L, Benítez T (1997) Am J Enol Vitic 48:55–62

    Google Scholar 

  13. Berlanga TM, Atanasio C, Mauricio JC, Ortega JM (2001) J Agric Food Chem 49:3378–3384

    Article  PubMed  CAS  Google Scholar 

  14. Rankine BC (1997) Making good wine. Pan Macmillan, Sydney

  15. Rankine BC (1995) Yeast culture in Australian winemaking. Annual meeting of the American Society of Enologist

  16. Ough CS, Amerine MA (1972). Am J Enol Vitic 23:128–131

    Google Scholar 

  17. Peinado RA, Moreno JJ, Maestre O, Ortega JM, Medina M, Mauricio JC (2004) J Agric Food Chem 52:493–497

    Article  PubMed  CAS  Google Scholar 

  18. Cortés MB, Moreno J, Zea L, Moyano L, Medina M (1999) J Agric Food Chem 47:3297–3302

    Article  PubMed  Google Scholar 

  19. Kurtzman P, Fell W. (1998). The yeast: a taxonomic study. Elsevier, Amsterdan

  20. Guijo S, Millán C, Ortega JM (1986) Food Microbiol 3:133–142

    Article  CAS  Google Scholar 

  21. Moreno J, Millán C, Ortega JM, Medina M (1991). J Ind Microbiol 7:181–190

    Article  CAS  Google Scholar 

  22. EBC (1977). European Brewery Convention. Analytical microbiology. J Inst Brew 83:115–117

    Google Scholar 

  23. Crowell E, Ough C (1979) Am J Enol Vitic 30:61–63

    CAS  Google Scholar 

  24. EEC (1990). Official Report of the European Community. L-272, Mundi-Prensa, Madrid

  25. Peinado RA, Moreno JA, Muñoz D, Medina M, Moreno J (2004) J Agric Food Chem 52:6389–6393

    Article  PubMed  CAS  Google Scholar 

  26. Cortés MB, Moreno J, Zea L, Moyano L, Medina M (1998) J Agric Food Chem 46:2394–2398

    Article  Google Scholar 

  27. Peinado RA, Moreno JJ, Ortega JM, Mauricio JC (2003) J Agric Food Chem 51:6198–6203

    Article  PubMed  CAS  Google Scholar 

  28. Peinado RA, Mauricio JC, Moreno J (2006) Food Chem 94:232–239

    CAS  Google Scholar 

  29. Mauricio JC, Moreno J, Zea L, Ortega JM, Medina M (1997) J Sci Food Agric 75:155–160

    Article  CAS  Google Scholar 

  30. Fleet HG (1993) Wine microbiology and biotechnology. Harwood Academic Publishers, Reading

  31. Mallouchos A, Komaitis M, Koutinas A, Kanellaki M (2002) J Agric Food Chem 50:3840–3848

    Article  PubMed  CAS  Google Scholar 

  32. Berlanga TM, Peinado R, Millán C, Ortega JM (2004) Am J Enol Vitic 55:407–411

    CAS  Google Scholar 

  33. Muñoz D, Peinado RA, Medina M, Moreno J (2005) J Agric Food Chem 53:5258–5264

    Article  PubMed  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Agricultural Chemistry, University of Córdoba, Campus Rabanales, Edificio C-3, Ctra. N-IVa, Km 396, 14014, Córdoba, Spain

    David Muñoz, Rafael A. Peinado, Manuel Medina & Juan Moreno

Authors
  1. David Muñoz
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Rafael A. Peinado
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Manuel Medina
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Juan Moreno
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Juan Moreno.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Muñoz, D., Peinado, R.A., Medina, M. et al. Higher alcohols concentration and its relation with the biological aging evolution. Eur Food Res Technol 222, 629–635 (2006). https://doi.org/10.1007/s00217-005-0161-4

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-005-0161-4

Keywords

Search

Navigation