Browsing by Author "Veiga, Rita"
Now showing 1 - 2 of 2
Results Per Page
Sort Options
- Impact of ion exchange resins comparing to oenological additives on wine qualityPublication . Borges, Rita; Fernandes, Conceição; Veiga, Rita; Marques, Celeste; Vilela, Alice; Matos, Carlos; Nunes, Fernando M.; Cosme, FernandaTartaric acid is easily ionized, leading to the formation of precipitates like potassium hydrogen tartrate (KHT) and calcium tartrate (CaT CaT). Although, not harmful to consumer health, these precipitates leads to a decrease in the commercial commercial value of the wine. To prevent the occurrence of these precipitations precipitations several treatments can be used.
- White wine tartrate stability: comparative study of ion exchange resins versus oenological additivesPublication . Borges, Rita; Veiga, Rita; Marques, Celeste; Lilela, Alice; Nunes, Fernando M.; Cosme, Fernanda; Fernandes, ConceiçãoThe precipitation of tartrate crystals is a natural phenomenon in wine evolution, which occurs mainly during wine conservation. Preventative solutions to this phenomenon can be chemical or physical treatments. Within these, ion exchange resins is an accepted stabilization process by the OIV to prevent tartrate instability of wines, according to the Resolution 43/2000 [1]. Tartaric acid is the most important organic acid in the wine. It is easily ionized, leading to the formation of precipitates like potassium hydrogen tartrate (KHT) and calcium tartrate (CaT). These precipitates, although not being harmful to health of the consumer, leads to a decrease in the commercial acceptance and, consequently, to the decrease of the wine commercial value [2]. Thus, the aim of this work was to compare ion exchange resins with oenological additives, such as CMC’s with different structural features and metatartaric acid, in a white wine from the Douro Valley, on tartaric stability. It was also studied their impact on wine phenolic compounds, mineral composition, chromatic characteristics and sensorial profile.