Increasing the efficiency of sulphur dioxide in wine by using of saturated higher fatty acids

This work is aimed on stopping of alcoholic fermentation to leave residual sugar and the possibility of sulfur dioxide reduction in wine technology and storage. As a very good opportunity showed mixture of higher saturated fatty acids with a reduced dose of sulfur dioxide. Experiments have confi rmed that the concentration of viable yeasts in 1 ml of wine for variants treated with a mixture of fatty acids is signifi cantly lower than in variants treated with sulfur dioxide alone. Then was monitored the infl uence of fatty acids on stored wine with residual sugar. At this point a dramatically prolongation of interval to secondary fermentation (depreciation of wine) in the bottle was confi rmed. Finally, attention was paid to infl uence on the organoleptic characteristics of wine treated this way. In this case, it is possible to consider the recommended concentration of fatty acid below the threshold of susceptibility.