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Memorias de investigación
Ponencias en congresos:
Use of fumaric acid to both improve acidity and inhibit malolactic fermentation in wines
Año:2018
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
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
Internacional
Si
Nombre congreso
41st World Congress of Vine and Wine. OIV 2018
Tipo de participación
970
Lugar del congreso
Punta del Este, Uruguay
Revisores
Si
ISBN o ISSN
9791091799911
DOI
Fecha inicio congreso
19/11/2018
Fecha fin congreso
23/11/2018
Desde la página
525
Hasta la página
525
Título de las actas
Procedings 41st World Congress of Vine and Wine. OIV 2018
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Carmen Lopez Diaz (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
  • Autor: Maria Antonia Bañuelos Bernabe (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Departamento: Química y Tecnología de Alimentos
  • Departamento: Biotecnología - Biología Vegetal
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