Influence of clarification by sedimentation on the content of fatty acids in garnacha and Viura musts and their changes during the fermentation

The influence of static sedimentation of garnacha and Viura musts on the co ncentration of fatty acids and their changes during fermentation is evaluat ed. A non-sedimented must was used as a control sample. The sedimentation o f 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 fermentation (up to 50% of sugar consumption) the me dium-chain fatty acids excreted their highest concentration in the sample b eing clarified. The long-chain fatty acids, both saturated and unsaturated, were consumed in both samples, although the saturated acids showed a highe r rate of consumption in the control sample (57%) than in the sedimented sa mple (10%). The polyunsaturated fatty acids were consumed at a high rate in both samples. During the second half of the fermentation (from 50% sugar c onsumption until the end of the fermentation) the consumption of long-chain fatty acids, both saturated anal unsaturated, was similar in the control s ample and in the sedimented sample. The clarification of the Viura must red uced all the above unsaturated fatty acids, particularly linoleic (84%). In the first half of the fermentation, the consumption of long-chain fatty ac ids, both saturated and unsaturated, was greater in the control sample than in the sedimented sample; the same occurred during the second half of the fermentation.