Developing an Enzymatic Assay for Wine Analysis

Presenter(s)

Alexander Charles

Abstract

Malolactic acid fermentation (MLF) is a secondary fermentation process that is an important refinement step in winemaking. In this process, bacteria degrade malic acid, a sour compound, to lactic acid which has a smoother flavor. This research aims to develop a quantitative assay that can accurately measure the progression of fermentation in close to real-time as supposed to traditional paper chromatography, increasing cost-effectiveness, efficiency, and reliability. The novelty in this approach involves the enzymatic monitoring of malate and lactate concentration simultaneously, utilizing the UV-absorbance of NADH that is formed in the process. Here we describe a method for monitoring MLF using a malate-to-lactate ratio that allows for a quantitative approach to judging the completion of malolactic fermentation.

College

College of Science & Engineering

Department

Chemistry

Campus

Winona

First Advisor/Mentor

Jonathon Mauser

Start Date

4-24-2025 1:00 PM

End Date

4-24-2025 2:00 PM

Presentation Type

Poster Session

Format of Presentation or Performance

In-Person

Session

2a=1pm-2pm

Poster Number

1

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Apr 24th, 1:00 PM Apr 24th, 2:00 PM

Developing an Enzymatic Assay for Wine Analysis

Malolactic acid fermentation (MLF) is a secondary fermentation process that is an important refinement step in winemaking. In this process, bacteria degrade malic acid, a sour compound, to lactic acid which has a smoother flavor. This research aims to develop a quantitative assay that can accurately measure the progression of fermentation in close to real-time as supposed to traditional paper chromatography, increasing cost-effectiveness, efficiency, and reliability. The novelty in this approach involves the enzymatic monitoring of malate and lactate concentration simultaneously, utilizing the UV-absorbance of NADH that is formed in the process. Here we describe a method for monitoring MLF using a malate-to-lactate ratio that allows for a quantitative approach to judging the completion of malolactic fermentation.