RT Journal Article SR Electronic T1 Determination of the Three Isomers of 2,3-Butanediol Formed by Yeasts or Lactic Acid Bacteria During Fermentation JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 134 OP 137 DO 10.5344/ajev.1995.46.1.134 VO 46 IS 1 A1 B. Herold A1 P. Pfeiffer A1 F. Radler YR 1995 UL http://www.ajevonline.org/content/46/1/134.abstract AB In fermented fluids, the three isomers of 2,3-butanediol were quantitatively determined by gas chromatography using a chiral cyclodextrin column. Yeasts of the species Saccharomyces cerevisiae produced 200 to 700 mg diol of which 75% to 80% were D(-)-2,3-butanediol; the remainder was the meso-isomer. Hanseniaspora uvarum formed only 60 mg diol per liter, of which two thirds were meso-2,3-butanediol and one third D(-)-2,3-butanediol. Most strains of lactic acid bacteria of the genera Leuconostoc and Lactobacillus produced mainly meso-2,3-butanediol and some D- and L-butanediol-2,3 in the presence of pyruvate or citrate. Few strains produced only one optically active enantiomer. Wines that had undergone malolactic fermentation contained traces of L(+)-2,3-butanediol that was absent from wines without this bacterial fermentation.