Observation of Residues Content after Application of a Medium-Chain Fatty Acids Mixture at the End of Alcoholic Fermentation

This study focused on applying a patented medium-chain fatty acids (MCFAs) mixture at the end of alcoholic fermentation and monitoring its residues. MCFAs are promising agent that has potential to increase efficiency sulfur dioxide ultimately minimize doses, which is one important goals wine research today. Detailed octanoic, decanoic, dodecanoic acid contents were observed during experiment. The MCFA was applied doses 0, 10, 20, 60 mg/L. GC–MS determined content individual acids. results showed use investigated 10 20 mg/L did not cause an in octanoic after application 8.24 744 h, while untreated control variant value 7.71 performed sensory analysis also show negative effect properties wine. Therefore, can be recommended as safe alternative following fermentation. However, obtained serve valuable basis for permitting proceeding OIV approval process. thus opens possibility expanding new oenological capable reducing SO2 doses.