Identification of the homolactic disease of wines by chemical analysis
1983
Kourakou-Dragona, S. | Danilatos, N. (Ministry of Agriculture, Athens (Greece). Wine Inst.)
The authors identified an homolactic disease in two wines analysed in the frame of the control foreseen by the EEC legislation for wines destined to long term storage. The wines examined presented increased total acidity comparatively to table wines of their area of origin. On the other hand, the irregular relationship potassium - total cations, was a doubtless proof that the acidity was in reality much higher and had been partly neutralized in order to hide the alteration. It was found out by paper chromatography that the result of the disease was an excessive increase of the lactic acid. The enzymatic determination showed an amount of 3.5 g/l of L(+) lactic acid. Homofermentative and some heterofermentative bacteria were isolated from the samples. The disease occasioned changes to the amount of the wines volatile compounds (ethyl lactate 300 mg/l and acetoin 18 mg/l), determined by gas chromatography
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