The Effect of New Inhibitors on Malolactic Fermentation of Wines
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F25%3A43927847" target="_blank" >RIV/62156489:43510/25:43927847 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.3390/fermentation11110621" target="_blank" >https://doi.org/10.3390/fermentation11110621</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/fermentation11110621" target="_blank" >10.3390/fermentation11110621</a>
Alternative languages
Result language
angličtina
Original language name
The Effect of New Inhibitors on Malolactic Fermentation of Wines
Original language description
This study deals with the influence of various oenological preparations on malolactic fermentation. The influence of chitosan, fumaric acid, a tannin-based (Estaan) oenological preparation and medium-chain fatty acids (MCFAs) was investigated, along with a new preparation based on a combination of selected hydroxycinnamic acids and MCFAs. Growth curves were obtained using Oenococcus oeni, Lactobacillus brevis and Lactobacillus plantarum bacteria. Experimental work was also carried out on microsamples of wine, where individual inhibitors were added to wine inoculated with O. oeni culture and an HPLC analysis was performed to measure malic acid levels. Fumaric acid had the strongest inhibitory effect on L. plantarum at a dose of 2.5 gBULLET OPERATORLMINUS SIGN 1, while chitosan had the strongest effect on O. oeni at a dose of 2.5 mgBULLET OPERATORLMINUS SIGN 1. P-coumaric acid in combination with MCFAs (0.4 gBULLET OPERATORLMINUS SIGN 1 of p-coumaric acid + 10 mgBULLET OPERATORLMINUS SIGN 1 MCFAs) and Mix (0.4 gBULLET OPERATORLMINUS SIGN 1 of p-coumaric acid + 0.4 gBULLET OPERATORLMINUS SIGN 1 of ferulic acid + 10 mgBULLET OPERATORLMINUS SIGN 1 MCFA) had the strongest inhibitory effects on O. oeni and L. brevis. Finally, MCFAs had the strongest inhibitory effect on L. brevis at a dose of 1000 mgBULLET OPERATORLMINUS SIGN 1, and Estaan had the strongest effect on L. plantarum at a dose of 25 gBULLET OPERATORLMINUS SIGN 1.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Fermentation
ISSN
2311-5637
e-ISSN
2311-5637
Volume of the periodical
11
Issue of the periodical within the volume
11
Country of publishing house
CH - SWITZERLAND
Number of pages
16
Pages from-to
621
UT code for WoS article
001624405800001
EID of the result in the Scopus database
2-s2.0-105023172271