Pen Academic Publishing   |  e-ISSN: 2602-4772

Original article | International Journal of Innovative Approaches in Agricultural Research 2019, Vol. 3(2) 315-321

New 'Acidic Acetatic Index' (AAI) Based on the Interrelationship 'Volatile acids - Ethyl Acetate' for Determination of the Level of Wine Acidification

Dimitar Robertov Dimitrov

pp. 315 - 321   |  DOI: https://doi.org/10.29329/ijiaar.2019.194.16   |  Manu. Number: MANU-1903-30-0001

Published online: June 30, 2019  |   Number of Views: 18  |  Number of Download: 83


Abstract

New "Acidic Acetatic Index" (AAI) for determination of the level of acidification and acid stability of wines was proposed. AAI was the ratio between the amount of volatile acids (g.dm-3) and the amount of ethyl acetate (mg.dm-3) in the wine. A scale for determination the degree of acidification and acid stability of wine, based on the values of the new AAI indicator was proposed. The scale consists of four ranges formed by the AAI values: 1 (AAI ≤ 0.0002) - Poor acidic stability, high probability for apparent acidification due to spoilage; 2 (0.0002 < AAI ≤ 0.002) - Relatively good acidic stability but with possible acidification due to spoilage; 3 (0.002 < AA I≤ 0.02) - Very good acidic stability; 4 (0.02 ≤ AAI) - Excellent acidic stability. An analysis of 12 red wines was carried out and the values of the new AAI indicator were determined. The lowest AAI was found in sample 11 (AAI = 0.007), and the highest in sample 9 (AAI = 0.078). Wine sample 11 was fell within range 3 of the suggested scale. This range characterized it as having a very good acidic stability. Wine sample 9 was fell within range 4 of the AAI scale. It was characterized by excellent acidic stability. The new AAI index and its scale can be used as an adequate indicator to characterize the acidification due to spoilage process. It can find application in research practice as well as a control indicator in wine production practice.

Keywords: Acidification spoilage, Acidic – Acetatic Index (AAI), acetic acid fermentation, ethyl acetate, new indicator, volatile acids, wine, wine quality.


How to Cite this Article?

APA 6th edition
Dimitrov, D.R. (2019). New 'Acidic Acetatic Index' (AAI) Based on the Interrelationship 'Volatile acids - Ethyl Acetate' for Determination of the Level of Wine Acidification . International Journal of Innovative Approaches in Agricultural Research, 3(2), 315-321. doi: 10.29329/ijiaar.2019.194.16

Harvard
Dimitrov, D. (2019). New 'Acidic Acetatic Index' (AAI) Based on the Interrelationship 'Volatile acids - Ethyl Acetate' for Determination of the Level of Wine Acidification . International Journal of Innovative Approaches in Agricultural Research, 3(2), pp. 315-321.

Chicago 16th edition
Dimitrov, Dimitar Robertov (2019). "New 'Acidic Acetatic Index' (AAI) Based on the Interrelationship 'Volatile acids - Ethyl Acetate' for Determination of the Level of Wine Acidification ". International Journal of Innovative Approaches in Agricultural Research 3 (2):315-321. doi:10.29329/ijiaar.2019.194.16.

References
  1. Abrasheva, P., K. Bambalov, and A. Georgiev (2008). Viticulture and Enology. Editor “Matkom”. Sofia. Bulgaria, 344. (BG) [Google Scholar]
  2. Chobanova, D. (2012). Enology. Part I: Composition of wine. Academic Press of University of Food Technologies. Plovdiv. Bulgaria, 264. (BG) [Google Scholar]
  3. Gil, M., J. Cabelkis, T. Arrays and M. Prodanov (2006). Characterization of the volatile fraction of young wines from the Denomination of origin “Vinos de Madrid (Spain)”. Anal. Chim. Acta, 563, 145 – 153. [Google Scholar]
  4. Ivanov, T., S. Gerov, A. Yankov, G. Bambalov, T. Tonchev, D. Nachkov and M. Marinov (1979). Practicum in Wine Technology, Plovdiv, Bulgaria: Publ. House Hristo G. Danov, 530 (BG). [Google Scholar]
  5. Meng, J., Y. Fang, J. Gao, A.  Zhang, J. Liu, Z. Guo, Z. Zhang and H. Li (2011). Changes in aromatic compounds of cabernet sauvignon wines during ageing in stainless steel tanks. Afr. J.  Biotechnol., 10(55), 11640 - 11647. [Google Scholar]
  6. Nordest, C., A. Bergtsson, P. Bennet and I. Lindström (1975). Proceedings of the 15th Congress of the European Brewery Convention, 1975, 581– 600. [Google Scholar]
  7. Perestrelo, R., A. Fernandes, F.F. Albuquerque, J.C. Marques and J. S. Camara (2006). Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds. Anal. Chim. Acta, 563(1-2), 154-164. [Google Scholar]
  8. Robinson, A., P. Boss, P. Solomon, R. Trengove, H. Heymann and S. Ebeler (2014). Origins of grape and wine aroma. Part I. Chemical components and viticultural impacts. J. Enol. Vitic., 65(1), 1-24. [Google Scholar]
  9. Standard 3752:2005. Alcohol Drinks – Methods of Test (Second Revision). [Google Scholar]
  10. Tao, Y. and H.  Li (2009). Active volatiles of Cabernet Sauvignon wine from Changli County. Nat. Sci., 1, 176-182. [Google Scholar]
  11. Velkov, E. (1996). Encyclopedia of Alcoholic Beverages. Plovdiv. Bulgaria. Poligrafia Ltd. ISBN 954-698-002-1, 664. (BG) [Google Scholar]
  12. Yankov, A., S. Kukunov and T. Yankova (2000). Technology of wine and higher alcohol drinks. Publisher: Teodoros. Sofia. Bulgaria, 193. (BG) [Google Scholar]