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).
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:424741 |
| Date | January 2017 |
| Creators | Gočiková, Magdaléna |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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