Please use this identifier to cite or link to this item: http://hdl.handle.net/10348/3329
Title: Tartaric stabilization of a Reserve Ruby Port Wine by cold and electrodialysis processes: Effect on chemical and sensory characteristics
Authors: Jorge, Nuno
Vilela, Alice
Braga, António
M. Nunes, Fernando
Cosme, Fernanda
Keywords: Tartaric stabilization
electrodialysis
Issue Date: 10-Sep-2014
Publisher: 12º Encontro de Química dos Alimentos
Citation: Tartaric stabilization of a Reserve Ruby Port Wine
Abstract: Cold stabilization is the most common wine operation for wine tartaric stabilization. This operation consists in cooling the wine at temperatures near the wine freezing point [1, 2], to induce potassium bitartrate crystals precipitation. However, this is a slow and costly operation. Electrodialysis is a process that allows the separation of anions and cations according to their electrical charge through a selective permeability membrane, by the passage of an electric field [3-6]. Electrodialysis is a process that can also be used to stabilize the wine against tartaric instability. The focus of this work was to determine if electrodialysis could be an alternative for cold stabilization of a Reserve Ruby Port Wine. The results indicated that the wines treated by cold stabilization showed a significatant decrease on colour intensity, total anthocyanins, polymeric and total pigments. The wines treated by electrodialysis showed a significatant increase in limpidity and a significatant decrease in sodium, potassium, calcium and tartaric acid content. Wines sensory analysis revealed that those treated by electrodialysis had higher limpidity, colour intensity, persistency, balance, flavour and aromatic quality. This study provides information that could be used to select an appropriate process for wine tartaric stabilization.
Peer Reviewed: yes
URI: http://hdl.handle.net/10348/3329
Document Type: Conference Object
Appears in Collections:OLD - DEBA - Acta de Conferência

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