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Memorias de investigación
Communications at congresses:
Use of fumaric acid to both improve acidity and inhibit malolactic fermentation in wines
Year:2018
Research Areas
  • Foodstuffs tecnology
Information
Abstract
Fumaric acid or (2E)-But-2-enedioic acid (CAS# 110-17-8) is a diprotic acid (Fig. 1) formed in the citric acid cycle from the oxidation of succinate by the enzyme succinate DH. It is accepted as food additive to regulate acidity and named E297. Fumaric acid is under evaluation in OIV but permitted by the Codex Alimentarius for many food products. It is useful as acidification agent, has been reported as 1.5 folds more acidic than citric acid [1].but also it has a strong effect on the growth of lactic acid bacteria (LAB) and the development of malolactic fermentation (MLF) [2-3]. We have evaluated the utility of fumaric acid to delay or block the MLF because the potential applications to get more freshness in red wines of warm areas, to keep the acidity of white and rose wines and to improve bottle ageing of natural sparkling wines. Results and Discussion The increase in acidity produced in wines
International
Si
Congress
41st World Congress of Vine and Wine. OIV 2018
970
Place
Punta del Este, Uruguay
Reviewers
Si
ISBN/ISSN
9791091799911
Start Date
19/11/2018
End Date
23/11/2018
From page
525
To page
525
Procedings 41st World Congress of Vine and Wine. OIV 2018
Participants
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Carmen Lopez Diaz (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
  • Autor: Maria Antonia Bañuelos Bernabe (UPM)
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Departamento: Química y Tecnología de Alimentos
  • Departamento: Biotecnología - Biología Vegetal
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