ワインの熟成中における主要有機酸のエチルエステルの生成と熟成の指標

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  • Formation of Ethyl Ester of Main Organic Acids during Aging of Wine and Indications of Aging
  • ワイン ノ ジュクセイチュウ ニ オケル シュヨウ ユウキサン ノ エチルエス

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The effects of ethanol concentration, pH and temperature on the formation of ethyl esters (ethyl acetate, ethyl lactate, diethyl esters of succinic, malic and tartaric acids) were investigated in model solutions and wines. Greater esterification of the acids was found at higher ethanol concentration, lower pH and higher temperature, and the efficacy of these factors was higher in esterification of dibasic acids than monobasic acids. Since the estimated values for activation energy and Q10 of ester formation were 3.8 to 19.8 kcal/mol and 1.2 to 3.1, respectively at 5 to 30°C, ester formation in wine was considered to be chemical reaction. A high correlation was observed between aging time and the ratio of diethyl succinate-to-monoethyl succinate, and the ratio was regarded as an indication of aging. The correlation coefficients for white and red wines were 0.884 and 0.868, respectively. In conclusion, wine flavor was improved by esterification of the main organic acids during aging under suitable temperature and time.

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