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Advisor(s)
Abstract(s)
Tartaric 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.
Description
Keywords
Rosé wine Ion exchange resins Tartaric stability Oenological stabilisers Sensory quality
Citation
Borges, 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. p. 187-190. ISBN 978-989-98936-9-6