Prusova, B.; Licek, J.; Kumsta, M.; Baron, M.; Sochor, J. Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines. Fermentation2024, 10, 122.
Prusova, B.; Licek, J.; Kumsta, M.; Baron, M.; Sochor, J. Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines. Fermentation 2024, 10, 122.
Prusova, B.; Licek, J.; Kumsta, M.; Baron, M.; Sochor, J. Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines. Fermentation2024, 10, 122.
Prusova, B.; Licek, J.; Kumsta, M.; Baron, M.; Sochor, J. Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines. Fermentation 2024, 10, 122.
Abstract
The 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 mecha-nisms of effect were tested: fumaric acid, chitosan, Estaan (a preparation based on tannin inhibi-tion), medium-chain fatty acids (MCFA), sulphur dioxide and a control variant where malolactic fermentation (MLF) was performed. The samples underwent analysis through HPLC (high-performance liquid chromatography) to determine concentrations of malic and lactic acid, as well as biogenic amines. GC (gas chromatography) analysis was used to monitor volatile sub-stances, alongside sensory evaluation. The study demonstrated a significant influence of indi-vidual 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, spe-cifically 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.
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