The use of saturated middle-chain fatty acids in the technology of wine production

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

The use of saturated middle-chain fatty acids in the technology of wine production

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The use of saturated middle-chain fatty acids in the technology of wine production

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2017: Proceedings of International PhD Students Conference

ISBN

978-80-7509-529-9

ISSN

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e-ISSN

neuvedeno

Počet stran výsledku

6

Strana od-do

537-542

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

8. 11. 2017

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000440194500095