Saturated higher fatty acids as a means of inhibiting alcoholic fermentation and sulphur dioxide reduction in wine

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F11%3A00184937" target="_blank" >RIV/62156489:43510/11:00184937 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Saturated higher fatty acids as a means of inhibiting alcoholic fermentation and sulphur dioxide reduction in wine
Original language description
This paper is aimed on inhibition of alcoholic fermentation and the possibility of sulfur dioxide reduction in wine technology and wine storage. Mixture of higher fatty acids (HFA) - C8, C10 and C12, were tested. Experiments have confirmed that additionof HFA into the fermenting media causes rapidly inhibition of yeasts metabolic activity, their death and complete stopping of alcoholic fermentation. There was found out almost double concentration of dead cells after 24 hours in wine treated with HFA (25.4 %) in opposite to untreated (48.5 %). Combination with 60 mg/L sulfur dioxide came out even better (32.9 to 77.0 %). Optimized properties to inhibit yeasts and lactic acid bacteria with the current potential for treatment of wine against secondary fermentation is likely to offer a mixture of HFA C8, C10 and C12 (2:7:1) dissolved in 70% vol. ethanol, with 100 ml ethanol solution containing 10 g of this mixture. Addition of HFA can significantly reduce the dosage of other preservatives
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CE - Biochemistry
OECD FORD branch
—

Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)