Abstract
This study deals with the effects of the use of a mixture of medium-chain fatty acids (MCFA) at the end of the alcohol fermentation process on the content of carbonyl compounds in wine. During the experiment, the effects of the addition of MCFA at doses of 10 and 20 mg/L were compared to the termination of alcohol fermentation using cross-flow filtration and chilling treatments. Individual carbonyl compounds were determined by HPLC analysis. The experiment showed that the addition of MCFA caused a reduction of the acetaldehyde content compared to the chilling process, and a reduction of the diacetyl content compared to cross-flow filtration. Throughout the experiment, a lower level of total carbonyl compounds was observed after the addition of MCFA.
Highlights
In recent years, the wine industry has increasingly sought alternatives to sulfur dioxide to end alcohol fermentation
On the 34th day, a considerably higher concentration (30.08 mg/L) was measured in the chilled variant (20.78 mg/L). This was caused by the yeasts that remained in the wine and slowly formed acetaldehyde to bind SO2 [12]
In comparison to the average values of 34 mg/L [21] and 33 mg/L [10], this represents a relatively significant reduction in acetaldehyde content. Another positive effect of the Medium-chain fatty acids (MCFA) was observed in the reduction of the acetoin and diacetyl content, which are responsible for the buttery tones in the aroma of wine. They are formed during alcoholic fermentation [17], but much greater quantities are produced by lactic acid bacteria during malolactic fermentation [22]
Summary
The wine industry has increasingly sought alternatives to sulfur dioxide to end alcohol fermentation. MCFA are naturally occurring compounds in wine Their inhibitory properties regarding yeasts and bacteria have been known for a long time [2,3], as has the path of their origin. They are mainly represented by hexanoic acid, octanoic acid, and decanoic acid (C6, C8, and C10, respectively) The presence of these fatty acids causes changes in the properties and functionality of cell membranes, making the yeast less resistant to stress factors, especially ethanol [6,7]. This effect increases with higher alcohol concentrations [8]. Some attempts to use phenylsulfonylhydrazine have been made, it is a substance that does not naturally occur in grapes or wine [14,15]
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