Evaluation by a GC Electronic Nose of the Differences in Volatile Profile Induced by Stopping Fermentation with Octanoic and Decanoic Acid to Produce Sweet Wines

Due to their inhibitory effect on the growth and fermentation of yeasts, medium-chain fatty acids can be used for production naturally sweet wines. Addition octanoic acid, decanoic acid or combinations is able stop alcoholic fermentation, reducing at same time doses sulphur dioxide addition needed goal in classical technologies. Doses range 10–30 mg L−1 these were used, aroma profile wines obtained was evaluated by using a chromatographic electronic nose with two columns. Based peaks, which are considered sensors this e-nose, differentiation treated easily achieved. The doses, type also yeast fermentations have all detectable influences volatile profiles Discriminant factor analysis applied e-nose data separate different treatments. Several differences content compounds identified discussed view sensory impact treatment yeast, respectively. Special attention given formation ethyl octanoate decanoate which, additions over 10 L−1, formed quantities influence aromatic profile. Ethyl produced direct relation dose corresponding acids, but named ST leads higher amounts while one ERSA octanoate. In accordance results, stopping more complex, thus preserving varietal aroma. This research will continued an industrial scale.