Increasing the efficiency of sulfur dioxide in wine by using of saturated higher fatty acids

Abstract

This work is aimed on stopping of alcoholic fermentation to leave residual sugar and the possibility of sulfur dioxide reduction in wine technology and storage. As a very good opportunity showed mixture of higher saturated fatty acids with a reduced dose of sulfur dioxide. Experiments have confirmed that the concentration of viable yeasts in 1 ml of wine for variants treated with a mixture of fatty acids is significantly lower than in variants treated with sulfur dioxide alone. Then was monitored the influence of fatty acids on stored wine with residual sugar. At this point a dramatically prolongation of interval to secondary fermentation (depreciation of wine) in the bottle was confirmed. Finally, attention was paid to influence on the organoleptic characteristics of wine treated this way. In this case, it is possible to consider the recommended concentration of fatty acid below the threshold of susceptibility.

Observation of Residues Content after Application of a Medium-Chain Fatty Acids Mixture at the End of Alcoholic Fermentation

“…Ultimately, the presence of octanoic acid and especially decanoic acid lowers the intracellular pH in yeast cells and increases the permeability of the plasma membrane [12] to an effective form of molecular SO 2 [13]. However, this effect can be used to reduce SO 2 doses at the end of alcoholic fermentation by a targeted application at the appropriate time [14]. MCFAs could also serve to prevent the re-fermentation of sweet wines [15].…”

“…The experimental process has shown the effectiveness of applying a mixture of C8, C10, and C12 fatty acids following alcoholic fermentation [14]. Based on these results, a mixture of C8:C10:C12 was patented in the ratio 2:7:1 [17].…”

“…However, MCFAs are partially esterified in wine [26,27] and these fatty acid esters, in turn, can promote fruity aromas [28]. Above all, MCFAs are bound to the dead yeast bodies and removed together during racking [9,14]. The ability to reduce MCFA by binding to yeast bodies was described as early as 1984 [29].…”

Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines

“…Over time, sludge particles, including dead yeast with MCFAs bound, are deposited on the bottom of the vessel, and, thus, the typical sensory expression of these acids fades away. This fact is very positive for winemaking practice, due to the low dosages added, which should not exceed [31,32] 10 mg•L −1 . In a study by Babikova [31], the negative effect of saturated MFCAs was perceived only at a dose of 30 mg•L −1 or higher.…”

“…This fact is very positive for winemaking practice, due to the low dosages added, which should not exceed [31,32] 10 mg•L −1 . In a study by Babikova [31], the negative effect of saturated MFCAs was perceived only at a dose of 30 mg•L −1 or higher.…”