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- Tartrate stabilization of rosé wine using ion exchange resins: impact on wine sensory characteristicsPublication . Borges, Rita; Fernandes, Conceição; Marques, Celeste; Matos, Carlos; Vilela, Alice; Filipe-Ribeiro, Luis; Nunes, Fernando M.; Cosme, FernandaTartaric precipitation in bottled wine is an important problem for the wine industry by the sensory undesirable aspect and, therefore, wineries employed several treatments to prevent this precipitation to satisfy the quality criteria of wine consumers. For example, according to Resolution 43/2000 [1], the addition of certain stabilizers, such as metatartaric acid and carboxymethylcellulose (CMC) or the treatment of the wine with ion exchange resins, are accepted and have been successfully used to prevent tartaric precipitation in white and red wine [2,3]. However, there are few studies regarding rosé wine. The main difference concerning these two stabilization processes is that the ion exchange resins removes the compounds that contribute to tartrate instability. Anion exchangers are not allowed by the OIV [1] due to the negative effects on the wine physiochemical and sensory quality [4,5]. Therefore, the aim of this study was to evaluate the effect of cation exchange resins on rosé wine tartaric stabilization efficiency and wine sensory quality compared to the effect of the addition of different enological stabilizers. In this study a rosé wine from the Douro Valley demarcated region, 2015 vintage, was used, and ion exchange resin versus tested concerning their tartaric stabilization efficiency and sensory quality. In this work almost 30% from the total rosé wine volume was treated by ion exchange resins. As expected, all treatments assayed stabilized the rosé wine. The cation exchange resins process could be a useful tool to maintain wine quality, as the sensory analysis data showed. Main differences were obtained for the wine visual descriptor, namely limpidity attributes, which was higher scored in the wine treated with ion exchange resins. These results show that ion exchange resins could be an interesting process for rosé wine tartaric stabilization.
- Effect of ion exchange resins on white and red wine pH: impact on wine sensory characteristicsPublication . Borges, Rita; Fernandes, Conceição; Marques, Celeste; Matos, Carlos; Vilela, Alice; Filipe-Ribeiro, Luis; Nunes, Fernando M.; Cosme, FernandaThe pH control during winemaking is a fundamental parameter by their influence on color, freshness and to achieve wine microbiological stability. The most common acidify correction performed in wineries is addition of natural tartaric acid; however, in some cases, this operation increases the risks of potassium bitartrate precipitations [1, 2]. The application of ion exchange resins for wine acidification is based on ability of exchanging ions fixed on functional groups, namely by exchanging cations, such as potassium, with hydrogen ions. Nevertheless, there is an important lack of knowledge on the impact of this operation on wine sensory characteristics. To adjust wine pH, a certain amount of treated wine by ion exchange resins is mixed with the untreated wine [3]. According to OIV [4], treatment must not lower the pH of wine below 3.0 and the decrease should not exceed 0.3 pH units. Anion exchangers are not allowed by the OIV [3] due to the negative effects on the wine sensory quality [5,6]. Therefore, the aim of this work was to evaluate the effect of cation exchange resins, authorized by the OIV, according to Resolution 43/2000 [3] on wine pH control and to evaluate their impact on wine sensory quality at industrial scale. In this study a white and a red wine from the Douro Valley region, 2015 vintage, was used. In this work ion exchange resin treated white wine was almost 20% from total white wine volume and red wine was almost 30% from total red wine volume. The present study indicated that there were no considerable changes in sensory attributes, although a slight improvement in the aroma and taste, as a result of the ion-exchange pH adjustment. These results show that the application of ion exchange resins process to wine could be an interesting tool for white and red wine pH adjustment, without interfering with wine sensorial quality.
- Effect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristicsPublication . Borges, Rita; Fernandes, Conceição; Marques, Celeste; Matos, Carlos; Vilela, Alice; Filipe-Ribeiro, Luis; Nunes, Fernando M.; Cosme, FernandaThe pH control during winemaking is a fundamental parameter by their influence on color, freshness and to achieve wine microbiological stability. The most common acidify correction performed in wineries is addition of natural tartaric acid; however, in some cases, this operation increases the risks of potassium bitartrate precipitations [1, 2]. The application of ion exchange resins for wine acidification is based on ability of exchanging ions fixed on functional groups, namely by exchanging cations, such as potassium, with hydrogen ions. Nevertheless, there is an important lack of knowledge on the impact of this operation on wine sensory characteristics. To adjust wine pH, a certain amount of treated wine by ion exchange resins is mixed with the untreated wine [3]. According to OIV [4], treatment must not lower the pH of wine below 3.0 and the decrease should not exceed 0.3 pH units. Anion exchangers are not allowed by the OIV [3] due to the negative effects on the wine sensory quality [5,6]. Therefore, the aim of this work was to evaluate the effect of cation exchange resins, authorized by the OIV, according to Resolution 43/2000 [3] on wine pH control and to evaluate their impact on wine sensory quality at industrial scale. In this study a white and a red wine from the Douro Valley region, 2015 vintage, was used. In this work ion exchange resin treated white wine was almost 20% from total white wine volume and red wine was almost 30% from total red wine volume. The present study indicated that there were no considerable changes in sensory attributes, although a slight improvement in the aroma and taste, as a result of the ion-exchange pH adjustment. These results show that the application of ion exchange resins process to wine could be an interesting tool for white and red wine pH adjustment, without interfering with wine sensorial quality.
- Effect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristicsPublication . Borges, Rita; Fernandes, Conceição; Marques, Celeste; Matos, Carlos; Vilela, Alice; Filipe-Ribeiro, Luis; Nunes, Fernando M.; Cosme, FernandaThe pH control during winemaking is a fundamental parameter by their influence on colour, freshness and to achieve wine microbiological stability. The application of ion exchange resins for wine acidification is based on ability of exchanging ions fixed on functional groups, namely by exchanging cations, such as potassium, with hydrogen ions. Nevertheless, there is an important lack of knowledge on the impact of this operation on wine sensory characteristics. Therefore, the aim of this work was to evaluate the effect of cation exchange resins, on wine pH control and to evaluate their impact on wine sensory quality at industrial scale. In this study a white and a red wine, both from the Douro Valley demarcated region, 2015 vintage, were used. The ion exchange resin treated wine was almost 20% from total white wine volume and almost 30% from total red wine volume. The results obtained in the present study indicated that there were no considerable changes in sensory attributes, although a slight improvement in the aroma and taste, as a result of the ion-exchange pH adjustment. Therefore, the application of ion exchange resins process to wine could be an interesting tool for white and red wine pH adjustment, without interfering with wine sensory quality.
- Tartrate stabilization of rosé wine using ion exchange resins: impact on wine sensory characteristicsPublication . Borges, Rita; Fernandes, Conceição; Marques, Celeste; Matos, Carlos; Vilela, Alice; Filipe-Ribeiro, Luis; Nunes, Fernando M.; Cosme, FernandaTartaric precipitation in bottled wine is an important problem for the wine industry by the undesirable aspect. Addition of certain stabilisers, such as metatartaric acid and carboxymethylcellulose (CMC), or treatment of wine with ion exchange resins, are accepted by the OIV and have been successfully used to prevent tartaric precipitation. However, there are few studies regarding rosé wine. So, the aim of this study was to evaluate the effect of cation exchange resins on rosé wine tartaric stabilisation efficiency and wine sensory quality, compared to the effect of oenological stabilisers. In this study a rosé wine from the Douro Valley Demarcated Region, 2015 vintage, was used and ion exchange resin versus different structural features, as well as metatartaric acid, were tested. The cation exchange resins process could be a useful tool to stabilise wine, as the sensory analysis data showed, since wine treatment with cation exchange resin are lesser scored for colour intensity attribute and significantly more scored for the limpidity attribute. These results show that ion exchange resins could be an interesting process for rosé wine tartaric stabilisation.