Table 2.

Recovery of 4-VP and 4-VG after distillation of laboratory-scale fermentations

Vinyl compoundRecovery (μg/ml)a fromb:
WLWW+CALW+CAW+BLW+BW+B+CALW+B+CA
4-VP1.01 ± 0.070.66 ± 0.028.41 ± 2.7117.94 ± 0.950.40 ± 0.200.25 ± 0.1147.88 ± 1.6339.57 ± 1.92
4-VG0.45 ± 0.061.50 ± 0.238.77 ± 1.1421.92 ± 1.000.06 ± 0.020.38 ± 0.177.17 ± 1.4215.92 ± 3.16
  • a Mean and standard deviation for four samples.

  • b W, wort fermented with yeast; LW, the low wines resulting from distilling the fermented wort; W+CA, wort supplemented with FA and PCA (each at 50 μg/ml) and fermented with yeast; LW+CA, the resultant distillate; W+B, wort fermented with yeast and mixed L. pentosus 128-L. crispatus H8; LW+B, the resultant distillate; W+B+CA, fermented wort supplemented with cinnamic acids and bacteria; LW+B+CA, the resultant distillate.