Published in Scientific Papers. Series B, Horticulture, Vol. LXV, Issue 1
Written by Cornel Daniel BANIŢĂ, Arina Oana ANTOCE
Aromatic wines produced from 'Tămăioasă românească’ variety can be fermented to dryness, but they are usually preferred with residual sugar. To preserve some of the sugar unfermented the natural alcoholic fermentation can be stopped by several methods. One of the newest methods researched is the use of medium chain fatty acids, which are naturally produced by yeasts and are also inhibitors of fermentation. In this study doses of 10-30 mg/l of octanoic and decanoic acids, as well as combinations of both acids in doses of 15 mg/l were used to inhibit the fermentation of wines inoculated with 2 different yeast strains. The final sugar content of the resulted wines along with some other physico-chemical and sensory parameters were determined and compared. Our preliminary observations showed that the inhibition is dose dependent and also that the decanoic acid tends to be more inhibitory than octanoic acid.
[Read full article] [Citation]
