Increasing the efficiency of sulphur dioxide in wine by using of saturated higher fatty acids

Abstract

This work is aimed on stopping of alcoholic fermentation to leave residual sugar and the possibility of sulfur dioxide reduction in wine technology and storage. As a very good opportunity showed mixture of higher saturated fatty acids with a reduced dose of sulfur dioxide. Experiments have confirmed that the concentration of viable yeasts in 1 ml of wine for variants treated with a mixture of fatty acids is significantly lower than in variants treated with sulfur dioxide alone. Then was monitored the influence of fatty acids on stored wine with residual sugar. At this point a dramatically prolongation of interval to secondary fermentation (depreciation of wine) in the bottle was confirmed. Finally, attention was paid to influence on the organoleptic characteristics of wine treated this way. In this case, it is possible to consider the recommended concentration of fatty acid below the threshold of susceptibility.

Keywords

• yeasts inhibition
• octanoic acid
• decanoic acid
• <i>Saccharomyces cerevisiae</i>
• toxicity
• ethanol