Original article | International Journal of Innovative Approaches in Agricultural Research 2019, Vol. 3(2) 315-321
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: 20 | Number of Download: 110
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.
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