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Authors
Fernandes, Conceição
Advisor(s)
Abstract(s)
Tartaric 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.
Description
Keywords
Rosé wine Ion exchange resins Tartaric stability Oenological stabilisers Sensory quality
Citation
orges, Rita; Fernandes, Conceição; Marques, Celeste; Matos, Carlos; Vilela, Alice; Filipe-Ribeiro, L.; Nunes, Fernando M.; Cosme, Fernanda (2018). Tartrate stabilization of rosé wine using ion exchange resins: impact on wine sensory characteristics. In 14º Encontro de Química dos Alimentos. Viana do Castelo. ISBN 978-989-98936-9-6