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

• DOI: 10.3390/fermentation10030122
• Publication Date: 2024-02-22T16:28:47Z
• Authors: Bozena Prusova; Josef Licek; Michal Kumsta; Mojmir Baron; Jiri Sochor
• Keywords: Sensory Analysis

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