Use of polyaspartates for the tartaric stabilisation of white and red wines and side effects on wine characteristics
Bosso, A. ; Motta, S. ; Panero, L. ; Petrozziello, M. ; Asproudi, A. ; Lopez, R. (Universidad de Zaragoza) ; Guaita, M.
Resumen: Aim: The stabilising efficacy against tartaric precipitations of polyaspartates-based products (PAs), in particular potassium polyaspartate (KPA), was tested with six different wines (three white and three red). Some side effects on wine characteristics (white wine colour stability, wine turbidity and filterability) were also studied.
Results and conclusions: All PAs showed good stabilising efficacy against tartaric precipitations according to the cold test. With the same test, the PAs were stable in wine for 1 year of storage, which was the total duration of the study. The dose of 100 mg/L was sufficient to stabilise the tested wines. No differences in filterability were observed in comparison with MTA (metatartaric acid). The hypothesised protective effect against colour browning in white wines was not observed. Significance and impact of the study: The international wine trade requires stable wines. This paper provides information to support wineries in managing the use of KPA, as little information is available to date in the literature on this stabilising additive.
Idioma: Inglés
DOI: 10.20870/oeno-one.2020.54.1.2527
Año: 2020
Publicado en: OENO ONE 54, 1 (2020), 15-26
ISSN: 2494-1271
Factor impacto JCR: 2.305 (2020)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 87 / 144 = 0.604 (2020) - Q3 - T2
Factor impacto SCIMAGO: 0.516 - Horticulture (Q1) - Food Science (Q1)
Financiación: info:eu-repo/grantAgreement/EC/FP7/314903/EU/USE OF BIOPOLYMERS FOR SUSTAINABLE STABILIZATION OF QUALITY WINES/STABIWINE
Tipo y forma: Artículo (Versión definitiva)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace. No puede utilizar el material para una finalidad comercial.
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Results and conclusions: All PAs showed good stabilising efficacy against tartaric precipitations according to the cold test. With the same test, the PAs were stable in wine for 1 year of storage, which was the total duration of the study. The dose of 100 mg/L was sufficient to stabilise the tested wines. No differences in filterability were observed in comparison with MTA (metatartaric acid). The hypothesised protective effect against colour browning in white wines was not observed. Significance and impact of the study: The international wine trade requires stable wines. This paper provides information to support wineries in managing the use of KPA, as little information is available to date in the literature on this stabilising additive.
Idioma: Inglés
DOI: 10.20870/oeno-one.2020.54.1.2527
Año: 2020
Publicado en: OENO ONE 54, 1 (2020), 15-26
ISSN: 2494-1271
Factor impacto JCR: 2.305 (2020)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 87 / 144 = 0.604 (2020) - Q3 - T2
Factor impacto SCIMAGO: 0.516 - Horticulture (Q1) - Food Science (Q1)
Financiación: info:eu-repo/grantAgreement/EC/FP7/314903/EU/USE OF BIOPOLYMERS FOR SUSTAINABLE STABILIZATION OF QUALITY WINES/STABIWINE
Tipo y forma: Artículo (Versión definitiva)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace. No puede utilizar el material para una finalidad comercial.Exportado de SIDERAL (2021-09-02-08:58:37)
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Registro creado el 2020-06-09, última modificación el 2021-09-02