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

Licek, Josef; Baroň, Mojmí­r; Sochor, Jiří­; Kumšta, Michal; Mlček, Jiří­

doi:10.3390/fermentation8030105

Cited by 3 publications

(3 citation statements)

References 36 publications

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“…The most significant differences were observed in the concentration of acetoin. The Estaan variant exhibited the highest concentration, several times exceeding the acetoin concentration of the other variants, while the MCFA variant showed the lowest values, consistent with previous studies, demonstrating that the addition of MCFA generally reduces the number of carbonyl compounds [62].…”

Section: Determination Of Individual Volatile Compounds By Gc-mssupporting

confidence: 90%

“…The MCFA preparation comprises octanoic, decanoic and dodecanoic acids in varying proportions. The results from a study [62] reveal that the application of the investigated mixture of MCFA at doses of 10 and 20 mg•L −1 did not lead to an increase in the content of individual fatty acids compared to the control variant. The MCFA mixture was applied at doses of 0, 10, 20 and 60 mg•L −1 .…”

Section: Determination Of Individual Volatile Compounds By Gc-msmentioning

confidence: 91%

Section: Determination Of Individual Volatile Compounds By Gc-msmentioning

confidence: 93%

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

Prusova,

Licek,

Kumsta

et al. 2024

Fermentation

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This study focuses on the impact of new methods for inhibiting malolactic fermentation in white wines on their analytical and sensory properties. Enological preparations with different mechanisms of effect were tested: fumaric acid, chitosan, Estaan (a preparation based on tannin inhibition), medium-chain fatty acids (MCFAs), sulphur dioxide and a control variant. Malolactic fermentation (MLF) was also performed. The samples underwent analysis through HPLC (high-performance liquid chromatography) to determine the concentrations of malic and lactic acid, as well as biogenic amines. GC (gas chromatography) analysis was used to monitor volatile substances, alongside sensory evaluation. This study demonstrated a significant influence of individual enological preparations on the aromatic profile of the examined wines. The SO2 and MCFA variants exhibited the highest concentrations of volatile substances within the esters group, specifically isoamyl acetate, 1-hexyl acetate and phenylethyl acetate. Conversely, the fumaric acid and Estaan variants displayed the lowest concentrations of these esters. The most notable disparities were observed in acetoin concentration, with the MCFA variant exhibiting the lowest values. Additionally, the chitosan variant showed higher concentrations of putrescine and spermidine compared to the MCFA and fumaric acid variants, which presented the lowest levels.

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Section: Determination Of Individual Volatile Compounds By Gc-mssupporting

confidence: 90%

Section: Determination Of Individual Volatile Compounds By Gc-msmentioning

confidence: 91%

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

Prusova,

Licek,

Kumsta

et al. 2024

Fermentation

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Evaluation by a GC Electronic Nose of the Differences in Volatile Profile Induced by Stopping Fermentation with Octanoic and Decanoic Acid to Produce Sweet Wines

2023

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Due to their inhibitory effect on the growth and fermentation of yeasts, medium-chain fatty acids can be used for the production of naturally sweet wines. Addition of octanoic acid, decanoic acid or their combinations is able to stop the alcoholic fermentation, reducing at the same time the doses of sulphur dioxide addition needed for the same goal in the classical technologies. Doses in the range of 10–30 mg L−1 of these acids were used, and their effect on the aroma profile of the sweet wines obtained was evaluated by using a chromatographic electronic nose with two columns. Based on the chromatographic peaks, which are considered the sensors of this e-nose, differentiation of the wines treated with octanoic or decanoic acids is easily achieved. The acid doses, the type of acid and also the yeast used for fermentations have all detectable influences on the volatile profiles of the wines. Discriminant factor analysis was applied on the e-nose data to separate the wines obtained with different treatments. Several differences in the content of the volatile compounds were identified and discussed in view of their sensory influences and the impact of treatment and yeast, respectively. Special attention was given to the formation of ethyl octanoate and ethyl decanoate which, at acid additions over 10 mg L−1, are formed in quantities which have a detectable influence on the aromatic profile. Ethyl octanoate and decanoate are produced in direct relation to the dose of the corresponding acids, but the yeast named ST leads to higher amounts of ethyl decanoate while the one named ERSA leads to higher amounts of ethyl octanoate. In accordance with the e-nose results, the aromatic profile obtained by stopping the fermentation with decanoic acid and using the ERSA yeast is more complex, the wines thus produced preserving more of the varietal and fermentation aroma. This research will be continued at an industrial scale.

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Fatty Acid Profiling in Greek Wines by Liquid Chromatography–High-Resolution Mass Spectrometry (LC-HRMS)

Kokotou

2024

Separations

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In recent years, the interest in lipids present in wines has increased, because these natural components, even at low or very low concentrations, play an important role in wine evolution and quality and contribute substantially to the taste and mouthfeel of wines. Herein, we present a liquid chromatography–high-resolution mass spectrometry (LC-HRMS) method for the profiling of free fatty acids (FFAs) in wines. The method is fast and allows the simultaneous determination of twenty-seven saturated and unsaturated FFAs in wine samples, avoiding any prior derivatization step. After validation, a variety of white and rose commercial wine samples from the Greek market, either sparkling or non-sparkling, were analyzed by the present method. The majority of wine FFAs are saturated long aliphatic, in particular palmitic (C16:0) and stearic (C18:0) acids, followed by myristic (C14:0) and pentadecanoic (C15:0) acids, while oleic (C18:1), palmitoleic (C16:1) and linoleic (C18:2) acids were quantified among the unsaturated FAs. The medium-chain C6:0 and the unsaturated C16:1 and C18:2 acids were found at higher concentrations in rose wines compared to white.

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

Cited by 3 publications

References 36 publications

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

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

Evaluation by a GC Electronic Nose of the Differences in Volatile Profile Induced by Stopping Fermentation with Octanoic and Decanoic Acid to Produce Sweet Wines

Fatty Acid Profiling in Greek Wines by Liquid Chromatography–High-Resolution Mass Spectrometry (LC-HRMS)

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