The effect of malolactic fermentation (MLF) on the volatile composition of
red wines was studied by inoculation with selected lactic acid bacteria. Fo
ur wines were inoculated with different Oenococcus oeni (syn. Leuconastoc o
enos) strains, the major malolactic species found in wines, and one was ino
culated with a Lactobacillus sp. strain. A non inoculated wine was also ana
lyzed to act as a control. Malolactic fermentation and evolution of non vol
atile compounds were followed by HPLC and after the depletion of the malic
acid present in wine the volatile compounds were extracted and analyzed by
gas chromatography with flame ionization and mass spectrometry. Wines which
had undergone the MLF showed a significant increment in total higher alcoh
ols, eaters and acids that are important in the sensory properties and qual
ity of wine. (C) 2000 Canadian Institute of Food Science and Technology. Pu
blished by Elsevier Science Ltd. Al rights reserved.