Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines

Author:

Prusova Bozena1ORCID,Licek Josef1,Kumsta Michal1,Baron Mojmir1,Sochor Jiri1ORCID

Affiliation:

1. Department of Viticulture and Enology, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech Republic

Abstract

This study focuses on the impact of new methods for inhibiting malolactic fermentation in white wines on their analytical and sensory properties. Enological preparations with different mechanisms of effect were tested: fumaric acid, chitosan, Estaan (a preparation based on tannin inhibition), medium-chain fatty acids (MCFAs), sulphur dioxide and a control variant. Malolactic fermentation (MLF) was also performed. The samples underwent analysis through HPLC (high-performance liquid chromatography) to determine the concentrations of malic and lactic acid, as well as biogenic amines. GC (gas chromatography) analysis was used to monitor volatile substances, alongside sensory evaluation. This study demonstrated a significant influence of individual enological preparations on the aromatic profile of the examined wines. The SO2 and MCFA variants exhibited the highest concentrations of volatile substances within the esters group, specifically isoamyl acetate, 1-hexyl acetate and phenylethyl acetate. Conversely, the fumaric acid and Estaan variants displayed the lowest concentrations of these esters. The most notable disparities were observed in acetoin concentration, with the MCFA variant exhibiting the lowest values. Additionally, the chitosan variant showed higher concentrations of putrescine and spermidine compared to the MCFA and fumaric acid variants, which presented the lowest levels.

Funder

“New methods to reduce SO2 in wine”

Research Infrastructure for Young Scientists

Operational Program Research, Development and Education

Publisher

MDPI AG

Reference77 articles.

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