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Použití nasycených vyšších mastných kyselin v technologii a skladování vína
Gočiková, Magdaléna
Efforts to reduce sulphur dioxide in wine have been the subject of wine interest for several years. Research over recent years has shown the effectiveness of saturated higher fatty acids as an alcohol fermentation inhibitor, even in the production of wine with higher residual sugar. The principle of the function of C8, C10 and C12 fatty acids is simple. They enter the body yeast, which subsequently change their structure and the cell will become permeable to other substances, and thus is not working - yeast stops working and alcoholic fermentation is stopped. The mixture of higher fatty acids of C8, C10 and C12 in the ratio 2 : 7 : 1 can during application of 10 mg.l-1 reduce the necessary dose of SO2 to several tens mg.l -1. The results show that administration of 10 mg.l-1 of a mixture of higher fatty acids in combination with 30-40 mg.l-1 SO2 is as effective as a dose of 60 mg.l-1 SO2 itself. In addition to the demonstrable effect of stopping alcohol fermentation, the HFA (resp. MCFA) mixture appears to be promising before referral (especially for wines with higher residual sugar).
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Použití nasycených vyšších mastných kyselin v technologii vína
Chvalinová, Klára
Sulfur dioxide has been used in the wine industry for many centuries due to its antimicrobial and antioxidant effects. However, the problem is that SO2 is a major allergen and when consuming higher doses, health complications (such as headaches, stomach aches, asthmatic problems) may occur. It is therefore important to find a suitable substitute, or rather a supplement to this substance. One of the options is the use of saturated higher fatty acids (HFA). These substances naturally occur in nature and a small amount of them is formed by yeasts themselves during fermentation. Thanks to HFA the yeast cells´ lipid membranes are changed (their liquidity), resulting in cell degradation, slowing of metabolism and thus slowing down the fermentation until it is stopped. In this experiment, a mixture of HFA, octanoic, decanoic and dodecanoic acid, ratio 2:7:1, respectively, was used at doses of 5, 10, 20, 30, 40 and 60 mg/l, with two variants of the application SO2, 20 mg/l or 40 mg/l. The HFA residues, the corresponding ethyl esters and the influence on sensory properties of the wine were observed. The results of this experiment show (or HFA residues) that the more HFA is added, the more they are absorbed by the yeasts. At the same time there was a very slow esterification in time and thus a low influence on the aroma of wine. Sensory analysis showed the HFA dose of 20 mg/l as the limit from which we are able to recognize differences in HFA doses. There was also an influence of sludge particles. The longer the wine matures, the less sludge particles it contains, hence the HFA are bound on the yeast cells, and thereby their influence on wine sensory is reduced.
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