Laurent, M.H., Henick-Kling, T. and Acree, T.E. 1994.
Contribution of Malolactic Fermentation to the Aroma of Chardonnay Wine.
Vitis :
The effect of malolactic fermentation (MLF) on the sensory characteristics of Chardonnay wine was evaluated by Gas chromatography-olfactormetry (GCO), GC-MS and by sensory rating. The taste panel could distinguish the malolactic (buttery, earthy, sweaty) from the non-malolactic Chardonnay (floral, fruity). Although there was a significant judge x wine interaction, the attribute buttery was typical of the malolactic Chardonnay. Based on GCO analysis, the effect of MLF was evident on 3 groups of odor-active compounds: (1) the aroma intensity of most fruity and floral aromas was not affected; (2) several vegetative odors and the urine and cooked garlic odors (1-octanal; 1-octene-3-ol) were eliminated; (3) MLF generated buttery (diacetyl), yeasty, oaky and earthy odors. The most recognizable effect of MLF was a decrease in the vegetative aromas and a pronounced increase in the buttery aroma.