Please use this identifier to cite or link to this item: http://hdl.handle.net/10348/8896
Title: Tartrate stabilisation of rosé wine using ion exchange resins: Impact on wine sensory characteristics
Authors: Borges, Rita
Fernandes, Conceição
Marques, Celeste
Matos, Carlos
Vilela, Alice Maria Correia
Ribeiro, L. Filipe
Nunes, Fernando Hermínio Ferreira Milheiro
Martins, Maria Fernanda Gil Cosme
Keywords: Rosé wine
ion exchange resins
tartaric stability
oenological stabilisers
sensory quality
Issue Date: 6-Nov-2018
Publisher: Divisão de Química dos Alimentos, da Sociedade Portuguesa de Química
Abstract: 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 CMC’s, with different structural features, as well as metatartaric acid, were tested. The cation exchange resins process could be a useful tool to maintain wine quality, as the sensory analysis data showed. Main differences were obtained for the wine visual descriptor, namely limpidity attributes, which was higher scored in the wine treated with ion exchange resins. These results show that ion exchange resins could be an interesting process for rosé wine tartaric stabilisation.
Peer Reviewed: yes
URI: http://hdl.handle.net/10348/8896
Document Type: Conference Object
Appears in Collections:DEBA - Comunicação em Conferência

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