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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Oenology, methods of analysis 9 Use of fumaric acid on must or during alcoholic fermentation

Use of fumaric acid on must or during alcoholic fermentation

Abstract

Fumaric acid has been approved by the OIV in 2021 for its application on wine to control the growth and activity of lactic acid bacteria. Fumaric acid is currently being evaluated by the OIV as an acidifier of must and wine. Investigations during the 2023 vintage provided further information on its use on must or during AF, thus completing information provided during the previous vintage. After fermentation, fumaric acid disappears almost completely, and only a portion is recovered in the form of malic or lactic acid (depending on the occurrence or not of malolactic fermentation). It may be that the yeast central carbon metabolism is modified by this addition. These trials were carried out to compare the impact of the moment of addition on must or during af, with yeasts having different malic acid utilization rates. Due to the low solubility of fumaric acid, all acidifications were carried out at a relatively low dose of 20 meq/l (1.2 g/l fumaric acid). Under these conditions of use, acidification is low compared to other acids, and for a harvest low in initial malic acid, alcoholic fermentation times increase with the addition of fumaric acid. The antibacterial effect of fumaric acid on lactic bacteria was demonstrated.

Utilisation de l’acide fumarique sur moût ou en cours de fermentation alcoolique

L’acide fumarique a été admis par l’oiv pour son utilisation sur vin en 2021 pour la maitrise de la croissance et de l’activité des bactéries lactiques. L’utilisation de l’acide fumarique est en cours d’évaluation à l’oiv pour son utilisation en tant qu’acidifiant sur moût et sur vin.  Le travail sur le millésime 2023 apporte des informations complémentaires sur l’utilisation de l’acide fumarique sur moût ou en cours de fa, dans la continuité des travaux réalisés sur le millésime précédent. En cours de vinification, l’acide fumarique ajouté disparait presque totalement et seule une partie est retrouvée sous forme d’acide malique ou lactique (selon la fermentation malolactique). Il est envisageable que le métabolisme carboné central de la levure soit modifié par cet ajout. Ces essais ont été réalisés pour comparer l’impact du moment de l’ajout, sur moût ou en cours de fa conduite par des levures maliquantes ou démaliquantes. En raison de la faible solubilisation de l’acide fumarique, toutes les acidifications sont réalisées à une dose relativement faible de 20 meq/l (1,2 g/l en acide fumarique). Dans ces conditions d’utilisation, l’acidification est assez faible en comparaison aux autres acides et pour une vendange faible en acide malique initial, les durées de fermentation alcoolique augmentent avec l’ajout d’acide fumarique. L’effet antibactérien de l’acide fumarique sur les bactéries lactiques est mis en évidence.

Utilización del ácido fumárico en el mosto o durante la fermentación alcohólica

El ácido fumárico ha sido aprobado por la OIV para su uso en el vino en 2021 con el fin de controlar el crecimiento y la actividad de las bacterias lácticas. La oiv está evaluando actualmente el uso del ácido fumárico como acidificante en el mosto y el vino.  Los trabajos sobre la añada 2023 aportarán información complementaria sobre la utilización del ácido fumárico en el mosto o durante la FA, como continuación de los trabajos realizados sobre la añada anterior. Durante la vinificación, el ácido fumárico añadido desaparece casi por completo y sólo una parte se recupera en forma de ácido málico o láctico (en función de la fermentación maloláctica). Es concebible que el metabolismo carbónico central de la levadura, que degrada el ácido málico, se vea modificado por esta adición. Estos ensayos se realizaron para comparar el impacto del momento de la adición, en el mosto o durante la fa realizada por levaduras malificantes o desmalificantes. Debido a la baja solubilidad del ácido fumárico, todas las acidificaciones se realizaron a una dosis relativamente baja de 20 meq/l (1,2 g/l de ácido fumárico) para todos los ácidos ensayados. En estas condiciones de utilización, la acidificación es bastante baja en comparación con los demás ácidos, y para una cosecha pobre en ácido málico inicial, los tiempos de fermentación alcohólica aumentan con la adición de ácido fumárico. Se ha demostrado el efecto antibacteriano del ácido fumárico sobre las bacterias lácticas.

DOI:

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

François Davaux¹, Philippe Cottereau², Stéphane La Guerche³

¹ IFV – 1920 route de Lisle sur Tarn, Peyrole, France
² IFV – 7 avenue Cazeaux, Rodilhan, France
³ Oenoppia – 21-23 rue Croulebarbe, Paris, France

Contact the author*

Tags

Full papers OIV 2024 | IVES Conference Series | OIV | OIV 2024

Citation

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