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BAROŇ MOJMIR. 2014. Eff ectiveness of Higher Fatty Acids C8, C10 and C12, Dimethyl Dicarbonate and Sulphur Dioxide for Inhibition of Re-fermentation and Malolactic Activities in Wine. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 62(1): 23–29. The issue of preventing the re-fermentation and protection against undesirable malolactic fermentation (MLF) in order to safe content of acids in wine is very complicated. In this paper the saturated higher fatty acids (HFA) – C8, C10 and C12, dimethyldicarbonate (DMDC) and sulphur dioxide (SO2) were tested. The re-fermentation test showed the strongest inhibition power at ratio 2:8, 1:9 and 0:10 as C8:C10 acids – 65 days without re-fermentation. MLF experiments confi rmed that addition of SO2 into the fermenting media causes rapid inhibition of lactic acid bacteria metabolic activity. Malic acid concentrations were proportionally decreasing during 6 days of experiment and at the end the content of this acid varied between 0.16 and 0.22 g/L, the only exception formed a variant with the addition of SO2 (1.57 g/L of malic acid). A er calculation of the average consumption rate of malic acid, the results showed the inhibition power – SO2 (81.05%) followed by variant of 40 mg/L mixture of HFA (40.76%), a variant of 200 mg/L of DMDC (31.98%) and a variant of 20 mg/L mixture of HFA (12.59%). The addition of HFA can signifi cantly reduce the dosage of other preservatives, especially SO2. Based on results, this method can be recommend in the production of wines with residual sugar and also wines made from over-mature material to prevent undesirable MLF.

acta universitatis agriculturae et silviculturae mendelianae brunensis

Effectiveness of Higher Fatty Acids C&lt;sub&gt;8&lt;/sub&gt;, C&lt;sub&gt;10&lt;/sub&gt; and C&lt;sub&gt;12&lt;/sub&gt;, Dimethyl Dicarbonate and Sulphur Dioxide for Inhibition of Re-fermentation and Malolactic Activities in Wine