J. Jackowetz, S. Dierschke, R. M. D. Orduña
2011
Citations
3
Influential Citations
60
Citations
Journal
Food Research International
Abstract
Abstract Acetaldehyde is the terminal electron acceptor in the alcoholic fermentation by Saccharomyces cerevisiae . Quantitatively the most important carbonyl by-product, it has relevance for ethanol production yields as well as product stabilization and toxicology. The aim of this study was to investigate the effect of various enological parameters on acetaldehyde kinetics during alcoholic fermentations. Two commercial yeast strains were tested in two grape musts and the pH, temperature, SO 2 and nutrient addition were varied. All incubations had uniform kinetics where acetaldehyde reached an initial peak value followed by partial reutilization. Peak acetaldehyde concentrations and residual concentrations after 15 days of fermentations ranged from 62 to 119 mg l − 1 and 22 to 49 mg l − 1 , respectively. A positive linear relationship was found between peak and final acetaldehyde levels in Gewurztraminer, but not Sauvignon Blanc fermentations, where sluggish fermentations were observed. Several factors had a significant effect on peak and/or final acetaldehyde levels. SO 2 addition, grape cultivar and fermentation nutrition were important regulators of peak acetaldehyde production, while final acetaldehyde concentrations were correlated with SO 2 addition, grape cultivar and temperature. The results allowed to estimate the acetaldehyde increase caused by SO 2 addition to 366 μg of acetaldehyde per mg of SO 2 added to the must. The course of the final fermentation phase was shown to determine acetaldehyde residues. Comparison of acetaldehyde and hexose kinetics revealed a possible relationship between the time of occurrence of peak acetaldehyde concentrations and the divergence of glucose and fructose degradation rates.