Use of fumaric acid to control pH and inhibit malolactic fermentation in wines
Bañuelos, María Antonia
Suarez-Lepe, José Antonio
MetadataShow full item record
ABSTRACT Fumaric acid is an additive allowed by the Codex Alimentarius and under evaluation by the International Organisation of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). The use of 300–900 mg/L of fumaric acid can inhibit MLF in red wines decreasing pH by 0.2 units or more depending on the buffer capacity. When MLF was running with populations of either 7 or 8 log CFU/mL strain alpha (Oenococcus oeni) the application of 600 mg/L of fumaric acid stopped the process for more than 50 days and cells were undetected in specific media. In triangular tastings, fumaric acid was not detected at 300–600 mg/L (p < .05). In subsequent preference tests, some tasters perceived more acidity and body. Fumaric acid is a useful technological additive to improve wine microbiological stability and freshness, also allowing reduction of SO2 levels.Mostrar más
Morata, A. ...[et al]. (2019). Use of fumaric acid to control pH and inhibit malolactic fermentation in wines. Food Additives and Contaminants - Part A, 37(2), 228-238. https://doi.org/10.1080/19440049.2019.1684574
The following license files are associated with this item:
Showing items related by title, author, creator and subject.
The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines Morata, A.; Bañuelos, M.A.; López, C.; Chenli, S.; Vejarano, R.; Loira, I.; Palomero, F.; Suárez- Lepe, J.A. (EDP Sciences, 2019-10-23)Acceso abiertoABSTRACT One of the problems related to the increase in average temperatures in the wine-growing regions is the lower accumulation of organic acids in the berries. Wine freshness depends to a great extent on its acidity. ...
Saccharomycodes ludwigii, control and potential uses in winemaking processes Vejarano, Ricardo (MDPI, 2018-08-28)Acceso abiertoNon-Saccharomyces yeasts are becoming important because most of them are considered as spoilage species in winemaking processes, among them the species Saccharomycodes ludwigii. This species is frequently isolated at the ...
Caracteristicas de la cadena productiva de vino de Cascas - La Libertad para su competitividad del producto EE.UU New York Atalaya Valera, Laura Janeth (Universidad Privada del Norte, 2019-02-04)Acceso abiertoRESUMEN En la presente investigación tiene como objetivo determinar las características de la cadena productiva de vinos de Cascas para su competitividad en New York. Se realizó un análisis del marco internacional, ...