Use of fumaric acid to both improve acidity and inhibit malolactic fermentation in wines

Morata Barrado, Antonio Dionisio and Bañuelos Bernabe, Maria Antonia and López Díaz, Carmen and Vejarano Mantilla, Ricardo David and Chenli, Song and Suarez Lepe, Jose Antonio (2018). Use of fumaric acid to both improve acidity and inhibit malolactic fermentation in wines. In: "41st World Congress of Vine and Wine: "Shaping the future: Production and Market Challenges"", 19/11/2018-23/11/2018, Punta del Este, Uruguay. p. 1.

Description

Title: Use of fumaric acid to both improve acidity and inhibit malolactic fermentation in wines
Author/s:
  • Morata Barrado, Antonio Dionisio
  • Bañuelos Bernabe, Maria Antonia
  • López Díaz, Carmen
  • Vejarano Mantilla, Ricardo David
  • Chenli, Song
  • Suarez Lepe, Jose Antonio
Item Type: Presentation at Congress or Conference (Poster)
Event Title: 41st World Congress of Vine and Wine: "Shaping the future: Production and Market Challenges"
Event Dates: 19/11/2018-23/11/2018
Event Location: Punta del Este, Uruguay
Title of Book: Proceedings of the 41st World Congress of Vine and Wine.: "Shaping the future: Production and Market Challenges"
Date: November 2018
Subjects:
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Química y Tecnología de Alimentos
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Fumaric acid or (2E)-But-2-enedioic acid (CAS# 110-17-8) is a diprotic acid (Fig. 1) formed in the citric acid cycle from the oxidation of succinate by the enzyme succinate DH. It is accepted as food additive to regulate acidity and named E297. Fumaric acid is under evaluation in OIV but permitted by the Codex Alimentarius for many food products. It is useful as acidification agent, has been reported as 1.5 folds more acidic than citric acid [1].but also it has a strong effect on the growth of lactic acid bacteria (LAB) and the development of malolactic fermentation (MLF) [2-3]. We have evaluated the utility of fumaric acid to delay or block the MLF because the potential applications to get more freshness in red wines of warm areas, to keep the acidity of white and rose wines and to improve bottle ageing of natural sparkling wines. Results and Discussion The increase in acidity produced in wines.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainIDI-20150925UnspecifiedUnspecifiedUnspecified

More information

Item ID: 55188
DC Identifier: http://oa.upm.es/55188/
OAI Identifier: oai:oa.upm.es:55188
Official URL: http://oiv.edpsciences.org/en/homepage
Deposited by: Memoria Investigacion
Deposited on: 26 Jun 2019 11:04
Last Modified: 26 Jun 2019 11:04
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