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Influencia de la clarificación por sedimentación en el contenido de ácidos grasos en mostos garnacha y Viura y su evolución durante la fermentación / Influence of clarification by sedimentation on the content of fatty acids in garnacha and Viura musts and their changes during the fermentation

Dpto. Química Aplicada, Universidad Pública de Navarra. Campus de Arrosadía s/n, 31006 Pamplona, España

A. García Sotro

Dpto. Química Aplicada, Universidad Pública de Navarra. Campus de Arrosadía s/n, 31006 Pamplona, España

C. Ancín Azpilicueta

Dpto. Química Aplicada, Universidad Pública de Navarra. Campus de Arrosadía s/n, 31006 Pamplona, España

The influence of static sedimentation of garnacha and Viura musts on the concentration of fatty acids and their changes during fermentation is evaluated. A non-sedimented must was used as a control sample. The sedimentation of garnacha must reduced the concentration of saturated fatty acids (mainly stearic acid), although it did not totally eliminate any single one. During the first half of the fermen tation (up to 50% of sugar consumption) the medium-chain fatty acids excreted their highest concen tration in the sample being clarified. The long-chain fatty acids, both saturated and unsaturated, were consumed in both samples, although the saturated acids showed a higher rate of consumption in the contrul sample (57%) than in the sedimented sample (10%). The polyunsaturated fatty acids were consumed at a high rate in both samples. During the second half of the fermentation (from 50% sugar consumption until the end of the fermentation) the consumption of long-chain fatty acids, both saturated and unsaturated, was similar in the control sample and in the sedimented sample. The clarification of the Viura must reduced all the above unsaturated fatty acids, particularly linoleic (84%). In the first half of the fermentation, the consumption of long-chain fatty acids, both saturated and unsaturated, was greater in the control sample than in the sedimented sample; the same oc curred during the second half of the fermentation.

Key Words: must • fatty acids • fermentation • garnacha • Viura • sedimentation

Food Science and Technology International, Vol. 5, No. 6, 471-478 (1999)
DOI: 10.1177/108201329900500604


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