Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine-Reference-Cited by-同舟云学术

Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine

Published:2020-12-04 Issue:23 Volume:25 Page:5737
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Licek Josef,Baron Mojmir,Sochor Jiri^ORCID

Abstract

This study deals with the effects of the use of a mixture of medium-chain fatty acids (MCFA) at the end of the alcohol fermentation process on the content of carbonyl compounds in wine. During the experiment, the effects of the addition of MCFA at doses of 10 and 20 mg/L were compared to the termination of alcohol fermentation using cross-flow filtration and chilling treatments. Individual carbonyl compounds were determined by HPLC analysis. The experiment showed that the addition of MCFA caused a reduction of the acetaldehyde content compared to the chilling process, and a reduction of the diacetyl content compared to cross-flow filtration. Throughout the experiment, a lower level of total carbonyl compounds was observed after the addition of MCFA.

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

https://www.mdpi.com/1420-3049/25/23/5737/pdf

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