INRA, UMR 1083, F-34060 Montpellier, France.
J Agric Food Chem. 2010 Sep 22;58(18):10219-25. doi: 10.1021/jf101890y.
Calculating the gas-liquid partitioning of aromatic molecules during winemaking fermentation is essential to minimize the loss of aroma and to optimize the fermentation conditions. In this study, the effect of the main fermentation parameters on the partition coefficients (ki) of higher alcohols (2-methylpropan-1-ol and 3-methyl butan-1-ol) and esters (ethyl acetate, 3-methyl-1-butyl acetate, and 2-ethyl hexanoate) was assessed. The values of ki were first determined in synthetic media simulating must and wine. They varied considerably with both the hydrophobicity of the compound and the composition of the medium. Then, the effect of temperature on ki was quantified. The absence of any effect of gas composition was also established by replacing air with CO2. Finally, the impact of CO2 stripping was assessed by running specific fermentations in which the rate of CO2 production was kept constant by perfusion with assimilable nitrogen. These fermentations showed that in contrast to temperature and must composition, CO2 stripping did not change the gas-liquid partitioning of higher alcohols and esters.
在酿酒发酵过程中计算芳香族分子的气液分配系数对于最小化香气损失和优化发酵条件至关重要。在本研究中，评估了主要发酵参数对高级醇（2-甲基-1-丙醇和 3-甲基-1-丁醇）和酯（乙酸乙酯、3-甲基-1-丁酯和 2-乙基己酸酯）分配系数（ki）的影响。ki 值首先在模拟葡萄汁和葡萄酒的合成介质中确定。它们与化合物的疏水性和介质的组成都有很大的差异。然后，量化了温度对 ki 的影响。通过用 CO2 代替空气，也确定了气体成分没有任何影响。最后，通过进行特定的发酵来评估 CO2 汽提的影响，其中通过用可同化氮灌注来保持 CO2 产生速率恒定。这些发酵表明，与温度和葡萄汁组成不同，CO2 汽提不会改变高级醇和酯的气液分配。
