Publication
Impact of ion exchange resin treatment on red wine sensory profile, phenolic and mineral composition
| dc.contributor.author | Borges, Rita | |
| dc.contributor.author | Marques, Celeste | |
| dc.contributor.author | Vilela, Alice | |
| dc.contributor.author | Nunes, Fernando M. | |
| dc.contributor.author | Cosme, Fernanda | |
| dc.contributor.author | Fernandes, Conceição | |
| dc.date.accessioned | 2018-02-26T09:16:56Z | |
| dc.date.available | 2018-02-26T09:16:56Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | Ion exchange resins presented a polymeric matrix with covalently attached ionized functional groups, electrically neutralized by movable ions of opposite electrical charge present in the wine. Cationic resins in acid cycle are the only authorized by the International Organisation of Vine and Wine for wine treatment, according to the Resolution 43/2000 [1] for wine treatment. However, in order to get an equilibrated wine the wine treated by ion exchange resin must be mixed with a percentage of untreated wine. In this study was used a red wine from the Douro Valley and a pH-Stab/AEB laboratory ion exchange resin. The aim of this work was to evaluate the impact of ion exchange resins on red wine phenolic composition, mineral composition, chromatic and sensory characteristics. The experiment was carried out at Gran Cruz Winery and the percentage of treated red wine was 30% (total of 1000L). Conventional oenological parameters were determined using a FTIR Baccus, chromatic characteristics were determined using the Cielab method according to OIV [2], total phenols, flavonoids and non-flavonoids were determined according Kramling and Singleton [3] and the phenolic profile was determined by HPLC according to Guise et al [4]. Finally, sensory analysis was performed by a trained panel of 7 members and fifteen attributes - visual (limpidity, colour), aroma (aroma intensity, fruity, floral, vegetable, oxidised, chemist) and taste (sweetness, acidity, bitterness, flavour intensity, body, balance, persistence) - assessed using a ten-point intensity scale (ISO 4121, 2003). Red wine treated with ion exchange resins, presented lower concentration of phenolic compounds compared to untreated one. Calcium, magnesium and potassium decrease in wines treated with ion exchange resin (Table 1). Regarding sensory characteristics, wine treated with ion exchange resins seems to improve some sensory attributes, namely aroma and taste. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Borges, R.; Marques, C.; Vilela, A.; Nunes, F.M.; Cosme, F. Fernandes, Conceição (2017). Impact of ion exchange resin treatment on red wine sensory profile, phenolic and mineral composition. In XXIII Encontro Galego-Portugués de Quimica. Ferrol | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10198/15972 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.title | Impact of ion exchange resin treatment on red wine sensory profile, phenolic and mineral composition | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Ferrol, Spain. | pt_PT |
| oaire.citation.endPage | 49 | pt_PT |
| oaire.citation.startPage | 49 | pt_PT |
| oaire.citation.title | XXIII Encontro Galego-Portugués de Quimica | pt_PT |
| person.familyName | Fernandes | |
| person.givenName | Conceição | |
| person.identifier | 15483 | |
| person.identifier.ciencia-id | 6514-3D41-4534 | |
| person.identifier.orcid | 0000-0003-2873-501X | |
| person.identifier.scopus-author-id | 23018336600 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
| relation.isAuthorOfPublication | d9c26c54-5e10-4ccb-b7f7-528af9eb9950 | |
| relation.isAuthorOfPublication.latestForDiscovery | d9c26c54-5e10-4ccb-b7f7-528af9eb9950 |