Observation of Residues Content after Application of a Medium-Chain Fatty Acids Mixture at the End of Alcoholic Fermentation

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F22%3A43921354" target="_blank" >RIV/62156489:43510/22:43921354 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/22:63552220

Result on the web

<a href="https://doi.org/10.3390/fermentation8030105" target="_blank" >https://doi.org/10.3390/fermentation8030105</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/fermentation8030105" target="_blank" >10.3390/fermentation8030105</a>

Result language

angličtina

Original language name

Observation of Residues Content after Application of a Medium-Chain Fatty Acids Mixture at the End of Alcoholic Fermentation

Original language description

This study focused on applying a patented medium-chain fatty acids (MCFAs) mixture at the end of alcoholic fermentation and monitoring its residues. MCFAs are a promising agent that has the potential to increase the efficiency of sulfur dioxide and ultimately minimize its doses, which is one of the important goals of wine research today. Detailed octanoic, decanoic, and dodecanoic acid contents were observed during the experiment. The MCFA mixture was applied at doses of 0, 10, 20, and 60 mg/L. GC-MS determined the content of individual fatty acids. The results showed that the use of the investigated mixture of fatty acids at doses of 10 and 20 mg/L did not cause an increase in the content of individual fatty acids residues. The octanoic acid content after application of the 20 mg/L MCFA mixture was 8.24 mg/L after 744 h, while the untreated control variant showed a value of 7.71 mg/L. The performed sensory analysis also did not show a negative effect of MCFA application on the sensory properties of wine. Therefore, applying an MCFA mixture at 10 and 20 mg/L can be recommended as a safe alternative following alcoholic fermentation. However, the results obtained can also serve as a valuable basis for permitting the use of MCFA in the proceeding OIV approval process. The research thus opens the possibility of expanding a new oenological agent capable of reducing SO2 doses.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Research Infrastructure for Young Scientists</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Fermentation

ISSN

2311-5637

e-ISSN

2311-5637

Volume of the periodical

8

Issue of the periodical within the volume

3

Country of publishing house

CH - SWITZERLAND

Number of pages

11

Pages from-to

105

UT code for WoS article

000775456100001

EID of the result in the Scopus database

2-s2.0-85125897331