Short and medium-chain fatty acids
Origin & risks associated with their presence in wines
Hexanoic, octanoic and decanoic acids are synthesized by yeast in alcoholic fermentation. They have an inhibitory effect both on yeasts and bacteria.
Why quantify these compounds?
In the case of sluggish fermentation, but also in order to evaluate the malolactic fermentability of wine, the determination of these compounds is extremely relevant. Based on the values obtained, a treatment with yeast hull is recommended to detoxify the environment and to favour:
- The recovery of alcoholic fermentation
- The implantation of a malolactic starter
|C4, C5, C6, C8, C10|
Our quality guarantee
- Method validated according to OIV Oeno 10/2005 resolution and NF V03-110 standard validation