Abstract
Grape must samples destined for chemical analysis can usually be preserved just for a short period of time. As a consequence of the addition of antifermentative substances, or heat treatment, the analytical parameters of must may change. In this work, five different methods of inhibiting endogenous yeast and bacteria in Cabemet Sauvignon grape must were studied. Sodium azide (NaN 3 ), allyl isothiocyanate, octanoic acid and ethyl bromoacetate were added to samples at various concentrations, and samples were pasteurized by three different methods. The effects of treatments were monitored with respect to soluble solids content, malic (H 2 M) and tartaric (H 2 T) acids, pH and the titratable acidity of samples. Allyl isothiocyanate and ethyl bromoacetate (100 mg/L) preserved samples for 6 months, NaN 3 did not prevent the degradation of H 2 M and H 2 T and pasteurization of sample and octanoic acid did not preserve the samples.
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