000089608 001__ 89608
000089608 005__ 20210902121639.0
000089608 0247_ $$2doi$$a10.20870/oeno-one.2020.54.1.2527
000089608 0248_ $$2sideral$$a117658
000089608 037__ $$aART-2020-117658
000089608 041__ $$aeng
000089608 100__ $$aBosso, A.
000089608 245__ $$aUse of polyaspartates for the tartaric stabilisation of white and red wines and side effects on wine characteristics
000089608 260__ $$c2020
000089608 5060_ $$aAccess copy available to the general public$$fUnrestricted
000089608 5203_ $$aAim: 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.
000089608 536__ $$9info:eu-repo/grantAgreement/EC/FP7/314903/EU/USE OF BIOPOLYMERS FOR SUSTAINABLE STABILIZATION OF QUALITY WINES/STABIWINE
000089608 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttp://creativecommons.org/licenses/by-nc/3.0/es/
000089608 590__ $$a2.305$$b2020
000089608 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b87 / 144 = 0.604$$c2020$$dQ3$$eT2
000089608 592__ $$a0.516$$b2020
000089608 593__ $$aHorticulture$$c2020$$dQ1
000089608 593__ $$aFood Science$$c2020$$dQ1
000089608 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000089608 700__ $$aMotta, S.
000089608 700__ $$aPanero, L.
000089608 700__ $$aPetrozziello, M.
000089608 700__ $$aAsproudi, A.
000089608 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, R.$$uUniversidad de Zaragoza
000089608 700__ $$aGuaita, M.
000089608 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000089608 773__ $$g54, 1 (2020), 15-26$$pOENO One$$tOENO ONE$$x2494-1271
000089608 8564_ $$s403248$$uhttps://zaguan.unizar.es/record/89608/files/texto_completo.pdf$$yVersión publicada
000089608 8564_ $$s270370$$uhttps://zaguan.unizar.es/record/89608/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000089608 909CO $$ooai:zaguan.unizar.es:89608$$particulos$$pdriver
000089608 951__ $$a2021-09-02-08:58:37
000089608 980__ $$aARTICLE