Back to results  |  < Previous 5 of 12 Next >

ESTIMATION OF ARGININE DEGRADATION DURING MALOLACTIC FERMENTATION OF WINE
Abstract:
The malolactic fermentation is a secondary fermentation leaded by lactic bacteria, which transforms L-malic acid in L-lactic acid and carbonic anhydride. The lactic bacteria are chemo-trophyc, needing, in order to obtain the metabolic energy, the degradation of some chemical compounds, being the apparition possibility of unwanted substances. The arginine degradation made by malolactic bacteria has some special oenologic implications: the ammonium production, increases the pH of wine and increases the development risk of rotten microorganisms and mould in aerobe conditions. Thus the citrulline secretion is worrying, toxicologically speaking, because the citrulline is a precursor for the wine urethane (carcinogenic). This paper follows the arginine metabolization dynamic during the malolactic fermentation in a comparative study with the degradation of the malic acid, as well as the forming risks of some compounds with a high toxicological potential, as a result of the degradations in wine.

Download PDF