The use of saturated middle-chain fatty acids in the technology of wine production
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F17%3A43912574" target="_blank" >RIV/62156489:43510/17:43912574 - isvavai.cz</a>
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2017/mnet_2017_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2017/mnet_2017_full.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The use of saturated middle-chain fatty acids in the technology of wine production
Original language description
Reducing the amount of sulphur dioxide in wine has been one of the the main subject of interest to winemakers for several years. Recent research has shown the efficacy of saturated middle chain fatty acids (MCFAs) as inhibitors of alcoholic fermentation; even in the production of wine with higher residual sugar. In this study, the effectiveness of the octanoic (C8), decanoic (C10) and dodecanoic (C12) mixture of MCFAs as a complement to sulphur dioxide was monitored with a view to reducing the dosage of sulphur dioxide required to ensure effective inhibition of Saccharomyces cerevisiae yeasts, which in turn halts alcoholic fermentation. The progression of alcoholic fermentation was observed across twenty-four variants and combinations of middle chain fatty acid mixtures and sulphur dioxide. The development and conclusion of alcoholic fermentation was controlled for ten days, after application of the MCFAs mixtures. The process was monitored through daily measurement of residual sugar content. The results were statistically evaluated. A mixture of the C8, C10 and C12 MCFAs in the ratio 2:7:1, in concentration 10 mg/l, can reduce the required dosage of sulphur dioxide by several tens of mg/l. The results prove that the application of 10 mg/l of MCFAs mixture with 30-40 mg/l of sulphur dioxide has the same efficacy as the dosage of 60 mg/l of sulphur dioxide alone.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
MendelNet 2017: Proceedings of International PhD Students Conference
ISBN
978-80-7509-529-9
ISSN
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e-ISSN
neuvedeno
Number of pages
6
Pages from-to
537-542
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 8, 2017
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000440194500095