The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines

Morata Barrado, Antonio Dionisio and Bañuelos Bernabe, Maria Antonia and López Díaz, Carmen and Loira Calvar, Iris and Palomero Rodriguez, Felipe and Suarez Lepe, Jose Antonio (2019). The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines. In: "42nd World Congress of Vine and Wine", 15/07/2019-19/07/2019, Ginebra, Suiza. ISBN 978-285-038-0105. p. 3. https://doi.org/10.1051/bioconf/20191502034.

Description

Title: The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines
Author/s:
  • Morata Barrado, Antonio Dionisio
  • Bañuelos Bernabe, Maria Antonia
  • López Díaz, Carmen
  • Loira Calvar, Iris
  • Palomero Rodriguez, Felipe
  • Suarez Lepe, Jose Antonio
Item Type: Presentation at Congress or Conference (Article)
Event Title: 42nd World Congress of Vine and Wine
Event Dates: 15/07/2019-19/07/2019
Event Location: Ginebra, Suiza
Title of Book: 42nd World Congress of Vine and Wine. Book of Abstracts
Date: July 2019
ISBN: 978-285-038-0105
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

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. In this study, the effectiveness of fumaric acid to inhibit malolactic fermentation or to stop it once initiated is evaluated. The main objective is to avoid the transformation of malic acid and thus preserve the freshness of wines made in warm areas. For this, different doses of fumaric acid (150, 300, 600 and 900 mg/L), lactic acid (2 and 4 g/L), SO 2 (50 and 100 mg/L), and lysozyme (200 and 500 mg/L) were tested. The ability of these compounds to inhibit bacterial development and stop the malic acid degradation was tested on a red wine of the variety Vitis vinifera L. cv. Tempranillo whose malic acid content was set at 1.5 g/L. The control wine inoculated with 6 log CFU / mL of Oenococus oeni finished the malolactic fermentation in 12 days. However, the use of doses equal to or greater than 300 mg/L of fumaric acid delayed the onset of malolactic fermentation for more than 50 days with little degradation of malic acid. In addition, fumaric acid proved to be effective in stopping a malolactic fermentation already started where the bacterial count was 7 log CFU/mL. Fumaric acid can be considered as a potent inhibitor of malolactic fermentation. This technological strategy allows the production of fresh wines with microbiological stability and low sulfur dioxide requirements.

More information

Item ID: 64906
DC Identifier: http://oa.upm.es/64906/
OAI Identifier: oai:oa.upm.es:64906
DOI: 10.1051/bioconf/20191502034
Official URL: http://oiv.edpsciences.org/
Deposited by: Memoria Investigacion
Deposited on: 19 Nov 2020 11:14
Last Modified: 19 Nov 2020 11:14
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