Transformation of phenolcarboxylic acids during alcoholic fermentation

摘要

During alcoholic fermentation of grape must of the cultivar Rkatsiteli induced by natural microflora and wine yeasts Saccharomyces vini Kahuri 42 in Reader's medium in the presence of gallic, protocatechuic, 4-hydroxybenzoic, vanillic, syringic and gentisic acids, the products of transformation of phenolcarboxylic acids were studied. The data showed that vanillic and syringic acids were not changed during alcoholic fermentation. Transformation of other phenolcarboxylic acids resulted mainly in the decomposition of the aromatic ring and the formation of ethyl esters of fatty acids. In contrast to other phenolcarboxylic acids 4-hydroxybenzoic acid together with esters formed phenylethyl alcohol.