Influence of Medium Chain Fatty Acids on Some Botrytised Wine-Related Yeast Species and on Spontaneous Refermentation of Tokaj Essence

Horváth, B. and Fazekas, E. and Kellner, N. and Magyar, I. (2020) Influence of Medium Chain Fatty Acids on Some Botrytised Wine-Related Yeast Species and on Spontaneous Refermentation of Tokaj Essence. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (3). pp. 339-347. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

Medium chain fatty acids are candidates of partial sulphur dioxide replacement in wine, as a solution to the growing consumer concerns about chemical additives. In botrytised sweet wine specialties, large amount of sulphur dioxide addition is one of the effective practices to stop alcoholic fermentation. Increasing medium chain fatty acid levels up to 80 mg l–1 was tested as a sole inhibitor on solid agar surface. S. bacillaris seemed to be the most sensitive, S. cerevsisiae and S. bayanus were more tolerant, while Z. bailii showed the highest tolerance. Then, increasing medium chain fatty acid levels up to 40 mg l–1 combined with 100 mg l–1 sulphur dioxide was introduced into a Tokaj Essence under refermentation. After 56 days, the highest dosage had pronounced effect on the yeast population, but the refermentation was not inhibited completely. Medium chain fatty acids have varying inhibitory effect on botrytised wine-related yeasts, moreover, it could be used effectively in media with high ethanol content, unlike Tokaj Essence.

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