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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CE - Biochemie

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

Mitteilungen Klosterneuburg

ISSN

0007-5922

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

AT - Rakouská republika

Počet stran výsledku

9

Strana od-do

158-166

Kód UT WoS článku

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EID výsledku v databázi Scopus

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