The use of saturated medium-chain fatty acids in wine production technology

The use of sulphur dioxide has a long history in viniculture. Due to its negative effect on human health, it is necessary to search for substances that could reduce, or even exclude, the need for sulphur dioxide in wine making. One option is use of saturated medium-chain fatty acids (MCFA) that can inhibit yeast activity. In this study, the effect of mixing octanoic acid (C-8), decanoic acid (C-10) and dodecanoic acid (C-12) in the ratio 2:7:1, respectively, on their residuals and sensory properties is examined. After application of six different concentrations in combination with two doses of SO2, the MCFA content was measured and sensory analysis was performed. The results show that the higher the dose of MCFA is, the more of them were bound to the yeast bodies and the lower the content is in the wine. Sensory analysis shows a dose of 20 mg/l as a limit, below which consumers are unable to perceive differences among MCFA doses, and the odour of MCFA declines with the duration of wine ageing.