| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 589.08 KB | Adobe PDF |
Orientador(es)
Resumo(s)
The 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.
Descrição
Palavras-chave
Contexto Educativo
Citação
Borges, Rita; Veiga, Rita; Marques, Celeste; Lilela, Alice; Nunes, Fernando Milheiro; Cosme, Fernanda; Fernandes, Conceição (2016). White wine tartrate stability: comparative study of ion exchange resins versus oenological additives. In Gomes, Helder; Ferreira, Olga ; Barreira, João C.M.; Amaral, J.S. (Eds.) XXII Encontro Luso-Galego de Química: livro de resumos. Bragança: Sociedade Portuguesa de Química. ISBN 978-989-8124-17-3