Effectiveness of Higher Fatty Acids C8, C10 and C12, Dimethyl Dicarbonate and Sulphur Dioxide for Inhibition of Re-fermentation and Malolactic Activities in Wine

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F14%3A00216755" target="_blank" >RIV/62156489:43510/14:00216755 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.11118/actaun201462010023" target="_blank" >http://dx.doi.org/10.11118/actaun201462010023</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.11118/actaun201462010023" target="_blank" >10.11118/actaun201462010023</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effectiveness of Higher Fatty Acids C8, C10 and C12, Dimethyl Dicarbonate and Sulphur Dioxide for Inhibition of Re-fermentation and Malolactic Activities in Wine

Popis výsledku v původním jazyce

This paper is aimed on inhibition of malolactic fermentation and the possibility of prevention of re-fermentation in wine technology and wine storage. Saturated higher fatty acids (HFA) - C8, C10 and C12, dimethyldicarbonate and sulfur dioxide were tested. Experiments have confirmed that addition of sulphur dioxide into the fermenting media causes rapidly inhibition of lactic bacteria metabolic activity. 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 preservat

Název v anglickém jazyce

Effectiveness of Higher Fatty Acids C8, C10 and C12, Dimethyl Dicarbonate and Sulphur Dioxide for Inhibition of Re-fermentation and Malolactic Activities in Wine

Popis výsledku anglicky

This paper is aimed on inhibition of malolactic fermentation and the possibility of prevention of re-fermentation in wine technology and wine storage. Saturated higher fatty acids (HFA) - C8, C10 and C12, dimethyldicarbonate and sulfur dioxide were tested. Experiments have confirmed that addition of sulphur dioxide into the fermenting media causes rapidly inhibition of lactic bacteria metabolic activity. 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 preservat

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

—

Svazek periodika

62

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

23-29

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—