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Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine
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 termina...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7729861/ https://www.ncbi.nlm.nih.gov/pubmed/33291809 http://dx.doi.org/10.3390/molecules25235737 |
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author | Licek, Josef Baron, Mojmir Sochor, Jiri |
author_facet | Licek, Josef Baron, Mojmir Sochor, Jiri |
author_sort | Licek, Josef |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-7729861 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-77298612020-12-12 Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine Licek, Josef Baron, Mojmir Sochor, Jiri Molecules Article 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. MDPI 2020-12-04 /pmc/articles/PMC7729861/ /pubmed/33291809 http://dx.doi.org/10.3390/molecules25235737 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Licek, Josef Baron, Mojmir Sochor, Jiri Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine |
title | Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine |
title_full | Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine |
title_fullStr | Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine |
title_full_unstemmed | Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine |
title_short | Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine |
title_sort | comparison of mcfa and other methods of terminating alcohol fermentation and their influence on the content of carbonyl compounds in wine |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7729861/ https://www.ncbi.nlm.nih.gov/pubmed/33291809 http://dx.doi.org/10.3390/molecules25235737 |
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