Kvasny Prum. 1976; 22(9): 205-209 | DOI: 10.18832/kp1976030

5-nitrofurylacrylic acid - a new inhibitor suppressing yeast and bacteria.Peer-reviewed article

J. FARKAŠ

The author in a close cooperation with professor J. Kováč has prepared 5-nitrofurylacrylic acid which can be used to preserve and stabilize wine with high sugar content. 5-Nitrofurylacrylicacid is a strong fungicide and antibacterial agent. Its efficiency is due to oxidation-reduction reactions with enzymatic systems of microbes. 5-Nitrofurylacrylic acid prevents growth of yeast and its fermenting activity and its required doses are substantially lower than those of traditional inhibitors as e.g. sorbic acid or sulphur dioxide. The amount of SO₂ on wine can be thus reduced. Thorough toxicologic analyses of many sorts of wine containing 5-nitrofurylacrylic acid detected no harmful effects and, consequently, Ministry of Health has granted permission to use it as a stabilizer in wine containing higher percentage of sugar. Inhibiting efficiency of 5-nitrofurylacrylic acid against yeast and bacteria and simplicity of its application make in the best of all stabilizing and preserving agents used at present in wine industry.
(In Slovak, English summary only)

Keywords: 5-nitrofurylacrylic acid, inhibitor, yeast, bacteria

Published: September 1, 1976