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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F18%3A43914654" target="_blank" >RIV/62156489:43510/18:43914654 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2018/mnet_2018_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2018/mnet_2018_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

The use of sulphur dioxide has a long history in viniculture. Due to its negative effect on human health, it is necessary to search for substances that could reduce, or even exclude, the need for sulphur dioxide in wine making. One option is use of saturated medium-chain fatty acids (MCFA) that can inhibit yeast activity. In this study, the effect of mixing octanoic acid (C8), decanoic acid (C10) and dodecanoic acid (C12) in the ratio 2:7:1, respectively, on their residuals and sensory properties is examined. After application of six different concentrations in combination with two doses of SO2, the MCFA content was measured and sensory analysis was performed. The results show that the higher the dose of MCFA is, the more of them were bound to the yeast bodies and the lower the content is in the wine. Sensory analysis shows a dose of 20 mg/l as a limit, below which consumers are unable to perceive differences among MCFA doses, and the odour of MCFA declines with the duration of wine ageing.

Název v anglickém jazyce

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

Popis výsledku anglicky

The use of sulphur dioxide has a long history in viniculture. Due to its negative effect on human health, it is necessary to search for substances that could reduce, or even exclude, the need for sulphur dioxide in wine making. One option is use of saturated medium-chain fatty acids (MCFA) that can inhibit yeast activity. In this study, the effect of mixing octanoic acid (C8), decanoic acid (C10) and dodecanoic acid (C12) in the ratio 2:7:1, respectively, on their residuals and sensory properties is examined. After application of six different concentrations in combination with two doses of SO2, the MCFA content was measured and sensory analysis was performed. The results show that the higher the dose of MCFA is, the more of them were bound to the yeast bodies and the lower the content is in the wine. Sensory analysis shows a dose of 20 mg/l as a limit, below which consumers are unable to perceive differences among MCFA doses, and the odour of MCFA declines with the duration of wine ageing.

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

2018

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2018: Proceedings of International PhD Students Conference

ISBN

978-80-7509-597-8

ISSN

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e-ISSN

neuvedeno

Počet stran výsledku

5

Strana od-do

270-274

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

7. 11. 2018

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

000462205300050