Sensory Evaluation of Sweet Wines Produced by Stopping Fermentation with Octanoic and Decanoic Acids

Abstract

The use of saturated medium-chain fatty acids for arresting fermentation and producing sweet wines was investigated at an industrial level. Doses of 10 mg/L of octanoic or decanoic acid and a combination of 5 + 5 mg/L octanoic and decanoic acid were used to produce sweet wines of the Tămâioasă românească variety in volumes of 3000 L. As using these acids also leads to the production of some corresponding ethyl-esters, with potential impact on the aromatic profile, it is important to have the wines evaluated by consumers. The resulting wines were evaluated through a systematic approach by both novice consumers and professional tasters. Consumers appreciated the wines treated with 10 mg/L decanoic acid and the control wines equally, while professionals assigned significantly higher scores to the wines treated with 10 mg/L of either octanoic or decanoic acid, compared to the controls. The samples treated with the combined dose of 5 + 5 mg/L octanoic and decanoic acid were not preferred by either consumers or professional tasters. Thus, the variant with decanoic acid appears to be the one most preferred by both consumers and professionals. Sensory profiles of the experimental wines are also presented and discussed.