FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 293-296.doi: 10.7506/spkx1002-6300-201003067

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A Review of Analysis of Diacetyl-producing Factors during Wine Brewing

QU Hui-ge,XIAO Bo,FENG Zhi-bin,ZHANG Yu-xiang   

  1. College of Life Science, Ludong University, Yantai 264025, China
  • Received:2009-04-10 Revised:2009-10-26 Online:2010-02-01 Published:2010-12-29
  • Contact: QU Hui-ge E-mail:qhge@163.com; wineqhg@126.com

Abstract:

Diacetyl with appropriate concentration can enhance the complexity of wine flavor. Most diacetyl in wine is produced during malolactic fermentation process. Factors affecting the formation and concentration of diacetyl in wine during wine brewing are reviewed in this paper. Effects of wine components, malolactic bacterial strains, malolactic fermentation parameters and brewing styles are discussed in detail. Therefore, controlling diacetyl concentration at the appropriate level will provide references to improve the flavor of wine.

Key words: diacetyl, wine, malolactic fermentation

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