Effect of clarification on the fatty acid composition of grape must and the fermentation kinetics of white wines

The effect of different static and dynamic clarification treatments on grap e must used in the manufacture of white wines was studied. Turbidity, yeast populations in the musts and must lees, fatty acid composition of the must and must lees after each treatment, and the fermentation kinetics using ea ch cleaned must were measured. Fatty acids not previously found in grape mu st, such as tridecanoic acid and myristoleic acid, were detected. Dynamic c larification prolonged fermentation, and certain long-chain fatty acids hel ped activate fermentation.