The Effect of New Inhibitors on Malolactic Fermentation of Wines

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

The Effect of New Inhibitors on Malolactic Fermentation of Wines

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The Effect of New Inhibitors on Malolactic Fermentation of Wines

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Fermentation

ISSN

2311-5637

e-ISSN

2311-5637

Svazek periodika

11

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

16

Strana od-do

621

Kód UT WoS článku

001624405800001

EID výsledku v databázi Scopus

2-s2.0-105023172271