TY - JOUR T1 - Production of Fatty Acid Content during Alcoholic Wine Fermentation under Selected Temperature and Aeration Conditions JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. DO - 10.5344/ajev.2018.18030 SP - ajev.2018.18030 AU - Susana Restrepo AU - Luis Espinoza AU - Andrés Ceballos AU - Alejandra Urtubia Y1 - 2019/01/15 UR - http://www.ajevonline.org/content/early/2019/01/10/ajev.2018.18030.abstract N2 - Medium chain fatty acids (MCFA) and long chain unsaturated fatty acids (LCUFA) have been studied in the process of alcoholic wine fermentation. The first being toxic for the yeast cells, and the second being necessary for their survival. In this work, the contents of MCFA and LCUFA, during alcoholic fermentation of Carménère were studied in nineteen fermentations under selected temperature and aeration conditions, at laboratory scale using Saccharomyces cerevisiae yeast. Several standard fermentation variables related to fatty acids were monitored daily with samples collected every 24 hours. These samples were analyzed by a gas chromatograph with flame detector. Comparing the results, with contents under normal operating conditions (Temperature of 28 °C, pH of 3.5, aeration at the beginning of fermentation); lower concentrations of MCFA and LCUFA, at 24 °C and 32 °C were observed. Although, concentrations of the fatty acids increased at the same stage of the fermentation, they never exceeded the production levels observed under normal fermentation.In addition, MCFA/LCUFA ratio at 32 °C was between 3.55 to 4.43, due to significant increasing of MCFA production at this temperature, therefore, according our results is suggested work below 28 ºC.On the other hand, under anaerobic conditions, the MCFA/LCUFA ratio was very high compared to the other aeration strategies, supporting that the oxygen improve the fermentation performance, avoiding the high production of MCFA, which can be one of the causes of stuck and sluggish fermentations. Also, using aeration at the beginning and at the end of exponential phase, the MCFA/LCUFA ratio was usually less than 1, indicating a greater production of LCUFA, when the oxygen is used during the fermentation. ER -