Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine

Licek, Josef; Baroň, Mojmí­r; Sochor, Jiří­

doi:10.3390/molecules25235737

Cited by 6 publications

(8 citation statements)

References 20 publications

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“…The results confirm the fact that MCFA is a significant inhibitor of alcoholic fermentation [3,9,12]. At the same time, the hypothesis was confirmed that with the help of MCFA, it is possible to terminate alcoholic fermentation even at lower doses of SO 2 [22,30]. inhibitor of alcoholic fermentation [3,9,12].…”

Section: Glucose + Fructosesupporting

confidence: 80%

“…inhibitor of alcoholic fermentation [3,9,12]. At the same time, the hypothesis was con firmed that with the help of MCFA, it is possible to terminate alcoholic fermentation even at lower doses of SO2 [22,30].…”

Section: Glucose + Fructosementioning

confidence: 99%

“…[21]. In addition, up to a 50% reduction in acetaldehyde and other carbonyl compounds content has been demonstrated compared to other methods of terminating alcoholic fermentation [22]. Thus, the content of carbonyl compounds is closely related to the management of SO 2 in wines [23].…”

Section: Introductionmentioning

confidence: 97%

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

et al. 2022

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This study focused on applying a patented medium-chain fatty acids (MCFAs) mixture at the end of alcoholic fermentation and monitoring its residues. MCFAs are a promising agent that has the potential to increase the efficiency of sulfur dioxide and ultimately minimize its doses, which is one of the important goals of wine research today. Detailed octanoic, decanoic, and dodecanoic acid contents were observed during the experiment. The MCFA mixture was applied at doses of 0, 10, 20, and 60 mg/L. GC–MS determined the content of individual fatty acids. The results showed that the use of the investigated mixture of fatty acids at doses of 10 and 20 mg/L did not cause an increase in the content of individual fatty acids residues. The octanoic acid content after application of the 20 mg/L MCFA mixture was 8.24 mg/L after 744 h, while the untreated control variant showed a value of 7.71 mg/L. The performed sensory analysis also did not show a negative effect of MCFA application on the sensory properties of wine. Therefore, applying an MCFA mixture at 10 and 20 mg/L can be recommended as a safe alternative following alcoholic fermentation. However, the results obtained can also serve as a valuable basis for permitting the use of MCFA in the proceeding OIV approval process. The research thus opens the possibility of expanding a new oenological agent capable of reducing SO2 doses.

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Section: Glucose + Fructosesupporting

confidence: 80%

Section: Glucose + Fructosementioning

confidence: 99%

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

et al. 2022

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“…According to our experiences, the concentrations of caproic acid, caprylic acid, and capric acid in reductive white wines of best quality are under 5 mg L À1 , at least under 10 mg L À1 . These acids in combination, above 10 mg L À1 concentration have significant inhibitory effect on yeasts that may lead to stuck fermentation (Baron et al, 2017;Licek et al, 2020). The concentrations of MCFA ethyl esters in quality white wines should be under 20 mg L À1 according to our experiences.…”

Section: Alcoholic Fermentation Applying Nitrogen Supplementsmentioning

confidence: 90%

“…The inhibiting effect of MCFAs on yeasts was thoroughly investigated, 10 mg L À1 dose of MCFA mixture had a toxic effect on Saccharomyces cerevisiae (Baro n et al, 2017). The effect of a mixture of MCFA at the end of the alcoholic fermentation process on the content of carbonyl compounds in wine was also investigated (Licek et al, 2020). During the production of red wines (Carmenere), authors observed the increased formation of MCFAs at elevated temperatures, therefore they suggest to keep temperature under 28 8C (Restrepo et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines

Csutorás

Bakos-Barczi²,

Burkus³

2022

AAlim

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Aroma 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.

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Technological confirmation that low doses of medium chain fatty acids can arrest alcoholic fermentation to produce sweet wines in milder conditions

Oana Antoce,

Adrian Cojocaru,

Baniţă

et al. 2023

BIO Web Conf.

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The usual technology for sweet white wine production requires the cessation of the alcoholic fermentation before its completion by lowering the temperature in the fermentation tank under 8-10 °C, racking the wine off the lees and adding high doses of sulphur dioxide, usually 150 mg/L or more. This process is energy-consuming and can end up introducing more sulphur dioxide in the wine than in the case of dry wine production. An alternative method for stopping the alcoholic fermentation and producing wines with natural residual sugar is the treatment of the fermenting must with medium chain fatty acids (MCFAs), immediately after a racking off the lees. In this industrial trial 10 mg/l MCFAs were used, in the form of octanoic acid, decanoic acid or 1:1 mixture, respectively, in combination with a low dose of SO2 (60 mg/L). The treatments were performed at the normal temperature used in white wines for a controlled alcoholic fermentation (15 ºC), without decreasing the temperature any further. A control wine variant was also produced by applying the classical technology with temperature reduction at 8 ºC and addition of 150 mg/L SO2. All the variants were prepared in triplicate, at industrial scale, in 1000 L stainless steel tanks. The must, obtained from Tămâioasă românească grapes with an initial sugar content of 261 g/L, was inoculated with ERSA 1376 yeast. The results showed that all the treatments applied when the concentration of alcohol reached about 11.0% v/v were able to stop the fermentative process in 50 hours and produce wines with about 55-57 g/L residual sugar and a final alcohol concentration of about 11.7% v/v. The microbiological analyses carried out on solid DRBCA medium to detect the viable yeast, expressed as colony forming units (CFU/mL), showed some differences between the classical technology for sweet wine production and the alternative treatments with MCFAs. At the moment of fermentation interruption, the active yeasts population in wine was on average of 1.98 ± 0.23 x 107 CFU/mL, in all tanks. After the fermentation stopped, no viable yeasts were detected in the limpid wines above the lees, irrespective of the treatment. In the wine sediments of MCFAs-treated variants a few viable yeasts/mL were still detected, while in the lees of control wines no viable yeast was present. Anyway, racking the wines with MCFAs-stopped fermentation from the lees will prevent any possibility of refermentation. The main advantages of these alternative treatments with MCFAs are that they do not require a reduction of temperature from 15 ºC to 8 ºC and, especially, that they necessitate a much lower dose of SO2 (in this case 60 mg/L instead of 150 mg/L).

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Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine

Cited by 6 publications

References 20 publications

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

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

Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines

Technological confirmation that low doses of medium chain fatty acids can arrest alcoholic fermentation to produce sweet wines in milder conditions

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