Abstract
AbstractAroma components of wines play an important role in the sensory quality of wines. In our paper we investigate the effect of commercially available yeast nutrients under different fermentation parameters. Caproic acid, caprylic acid, capric acid, and different fatty acid esters were used as markers of the alcoholic fermentation process. The optimal temperature for the fermentation of different white wines was at 15–16 °C, in the case of examined wines lower concentrations of fatty acids and fatty acid esters were found at this temperature. At 25–26 °C fermentation temperature very high concentrations of fatty acids and fatty acid esters were detected. Applying different nitrogen-containing wine additives we managed to achieve better aroma profiles for white wines even using musts of lower quality.
Highlights
In winemaking the main objective is to optimise product quality, which is difficult to quantify
In our paper we focused on the investigation of medium chain fatty acids and their ethyl esters during alcoholic fermentation of white wines using reductive technology
Contents of medium chain fatty acids and their esters of white wines was investigated during alcoholic fermentation
Summary
In winemaking the main objective is to optimise product quality, which is difficult to quantify. Wine tasting is a traditional way to assess the characteristics of wine, but it is difficult, imprecise, and time-consuming. Major advances have been made in the description of quality markers of wines (Francis and Newton, 2005; Swiegers and Pretorius, 2007; Merkyte_ et al, 2020). The control of technological parameters, such as sugar exhaustion, duration of fermentation, and amount of energy required to regulate fermentation temperature, is of interest. Many works have shown that fast fermentation may be detrimental to wine quality, especially for white wines, but too long fermentation can increase the risk of wine spoilage. Winemakers have focused on flavour development in ripening grapes and during fermentation process
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