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Cosme Fernanda - One of the best experts on this subject based on the ideXlab platform.

  • Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile
    2018
    Co-Authors: Moreira Daniela, Fernandes Conceição, Borges Rita, Marques Celeste, Matos Carlos, Vilela Alice, Filipe-ribeiro L., Nunes, Fernando M., Cosme Fernanda
    Abstract:

    A frequent cause cause of stability loss in awine is the formation of crystalline salts of Potassium Bitartrate (KHT) that appears mainly at low temperatures, temperatures, as a consequence of a large decrease in its itssolubility solubility [1,2]. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. There are only only few few studies regarding white Port wine tartaric stabilization, although its importance for consumers acceptance.info:eu-repo/semantics/publishedVersio

  • Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile.
    2018
    Co-Authors: Moreira Daniela, Fernandes Conceição, Borges Rita, Marques Celeste, Matos Carlos, Vilela Alice, Filipe-ribeiro L., Nunes, Fernando M., Cosme Fernanda
    Abstract:

    A frequent cause of stability loss in a wine is the formation of crystalline salts of Potassium Bitartrate (KHT) that appears mainly at low temperatures, as a consequence of a large decrease in its solubility [1, 2]. Although important for consumer’s acceptance, there are only few studies regarding white Port wine tartaric stabilization. Therefore, tartaric stabilization has been carried out in a white Port wine by ion exchange resins, at an industrial scale, and by the addition of enological stabilizers, with the main objective of comparing the impact of these treatments on wine physicochemical and sensory profile. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. In this study, a white Port wine from the 2015 vintage from Gran Cruz winery, Portugal was used and almost 20% from the total wine volume was treated by ion exchange resins (pH-Stab®). The stabilizers used were metatartaric acid and carboxymethylcellulose (CMC1 5%, CMC2 20%; CMC3 solid) with different structural characteristics. Wine tartaric stability was measured by the mini contact test. Wines phenolic composition - total phenols, flavonoid and non-flavonoid compounds, as well as the chromatic characteristics by the CIELab method, were also evaluated. Sensory analysis was performed by a panel of eight trained tasters. Twenty-one attributes were selected and were quantified using a five-point intensity scale. As expected, all treatments assayed stabilized the white Port wine. All the samples presented a slight decrease in total phenolic compounds and non-flavonoid phenolic compounds. Concerning sensory analysis, wine treatment with ion exchange resins was more scored for the visual limpidity attribute and for the aroma attributes citrus and tea.This work was funded by the Chemical Research Centre (CQ-UTAD). Additional thanks to AEB Bioquímica Portuguesa.info:eu-repo/semantics/publishedVersio

  • Effect of ion exchange resins on white and red wine pH: impact on wine sensory characteristics
    2018
    Co-Authors: Borges Rita, Fernandes Conceição, Marques Celeste, Matos Carlos, Vilela Alice, Filipe-ribeiro L., Nunes, Fernando M., Cosme Fernanda
    Abstract:

    The pH control during winemaking is a fundamental parameter by their influence on color, freshness and to achieve wine microbiological stability. The most common acidify correction performed in wineries is addition of natural tartaric acid; however, in some cases, this operation increases the risks of Potassium Bitartrate precipitations [1, 2]. The application of ion exchange resins for wine acidification is based on ability of exchanging ions fixed on functional groups, namely by exchanging cations, such as Potassium, with hydrogen ions. Nevertheless, there is an important lack of knowledge on the impact of this operation on wine sensory characteristics. To adjust wine pH, a certain amount of treated wine by ion exchange resins is mixed with the untreated wine [3]. According to OIV [4], treatment must not lower the pH of wine below 3.0 and the decrease should not exceed 0.3 pH units. Anion exchangers are not allowed by the OIV [3] due to the negative effects on the wine sensory quality [5,6]. Therefore, the aim of this work was to evaluate the effect of cation exchange resins, authorized by the OIV, according to Resolution 43/2000 [3] on wine pH control and to evaluate their impact on wine sensory quality at industrial scale. In this study a white and a red wine from the Douro Valley region, 2015 vintage, was used. In this work ion exchange resin treated white wine was almost 20% from total white wine volume and red wine was almost 30% from total red wine volume. The present study indicated that there were no considerable changes in sensory attributes, although a slight improvement in the aroma and taste, as a result of the ion-exchange pH adjustment. These results show that the application of ion exchange resins process to wine could be an interesting tool for white and red wine pH adjustment, without interfering with wine sensorial quality.This work was funded by the Chemical Research Centre (CQ-UTAD). AEB Bioquímica Portuguesa is also gratefully acknowledged.info:eu-repo/semantics/publishedVersio

  • Tartaric stabilization of a Reserve Ruby Port Wine by cold and electrodialysis processes: Effect on chemical and sensory characteristics
    12º Encontro de Química dos Alimentos, 2014
    Co-Authors: Jorge Nuno, Vilela Alice, Braga António, Nunes M. Fernando, Cosme Fernanda
    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.This work was partially funded by IBB/CGB-UTAD and Chemistry Research Centre (CQ-UTAD). Additional thanks to SOGRAPE for the availability of wines, equipment and analysi

Borges Rita - One of the best experts on this subject based on the ideXlab platform.

  • Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile
    2018
    Co-Authors: Moreira Daniela, Fernandes Conceição, Borges Rita, Marques Celeste, Matos Carlos, Vilela Alice, Filipe-ribeiro L., Nunes, Fernando M., Cosme Fernanda
    Abstract:

    A frequent cause cause of stability loss in awine is the formation of crystalline salts of Potassium Bitartrate (KHT) that appears mainly at low temperatures, temperatures, as a consequence of a large decrease in its itssolubility solubility [1,2]. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. There are only only few few studies regarding white Port wine tartaric stabilization, although its importance for consumers acceptance.info:eu-repo/semantics/publishedVersio

  • Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile
    XXIV ENCONTRO LUSO-GALEGO DE QUÍMICA, 2018
    Co-Authors: Moreira Daniela, Fernandes Conceição, Borges Rita, Marques Celeste, Matos Carlos, Filipe-ribeiro L., Vilela, Alice Maria Correia, Nunes, Fernando Hermínio Ferreira Milheiro, Martins, Maria Fernanda Gil Cosme
    Abstract:

    A frequent cause of stability loss in a wine is the formation of crystalline salts of Potassium Bitartrate (KHT) that appears mainly at low temperatures, as a consequence of a large decrease in its solubility [1, 2]. Although important for consumer’s acceptance, there are only few studies regarding white Port wine tartaric stabilization. Therefore, tartaric stabilization has been carried out in a white Port wine by ion exchange resins, at an industrial scale, and by the addition of oenological stabilizers, with the main objective of comparing the impact of these treatments on wine physicochemical and sensory profile. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. In this study, a white Port wine from the 2015 vintage from Gran Cruz winery, Portugal, was used and almost 20% from the total wine volume was treated by ion exchange resins (pH-Stab®). The stabilizers used were metatartaric acid and carboxymethylcellulose (CMC1 5%, CMC2 20%; CMC3 solid) with different structural characteristics. Wine tartaric stability was measured by the mini contact test. Wines phenolic composition - total phenols, flavonoid and non-flavonoid compounds, as well as the chromatic characteristics by the CIELab method, were also evaluated. Sensory analysis was performed by a panel of eight trained tasters. Twenty-one attributes were selected and were quantified using a five-point intensity scale. As expected, all treatments assayed stabilized the white Port wine. All the samples presented a slight decrease in total phenolic compounds and non-flavonoid phenolic compounds. Concerning sensory analysis, wine treatment with ion exchange resins was more scored for the visual limpidity attribute and for the aroma attributes citrus and tea

  • Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile.
    2018
    Co-Authors: Moreira Daniela, Fernandes Conceição, Borges Rita, Marques Celeste, Matos Carlos, Vilela Alice, Filipe-ribeiro L., Nunes, Fernando M., Cosme Fernanda
    Abstract:

    A frequent cause of stability loss in a wine is the formation of crystalline salts of Potassium Bitartrate (KHT) that appears mainly at low temperatures, as a consequence of a large decrease in its solubility [1, 2]. Although important for consumer’s acceptance, there are only few studies regarding white Port wine tartaric stabilization. Therefore, tartaric stabilization has been carried out in a white Port wine by ion exchange resins, at an industrial scale, and by the addition of enological stabilizers, with the main objective of comparing the impact of these treatments on wine physicochemical and sensory profile. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. In this study, a white Port wine from the 2015 vintage from Gran Cruz winery, Portugal was used and almost 20% from the total wine volume was treated by ion exchange resins (pH-Stab®). The stabilizers used were metatartaric acid and carboxymethylcellulose (CMC1 5%, CMC2 20%; CMC3 solid) with different structural characteristics. Wine tartaric stability was measured by the mini contact test. Wines phenolic composition - total phenols, flavonoid and non-flavonoid compounds, as well as the chromatic characteristics by the CIELab method, were also evaluated. Sensory analysis was performed by a panel of eight trained tasters. Twenty-one attributes were selected and were quantified using a five-point intensity scale. As expected, all treatments assayed stabilized the white Port wine. All the samples presented a slight decrease in total phenolic compounds and non-flavonoid phenolic compounds. Concerning sensory analysis, wine treatment with ion exchange resins was more scored for the visual limpidity attribute and for the aroma attributes citrus and tea.This work was funded by the Chemical Research Centre (CQ-UTAD). Additional thanks to AEB Bioquímica Portuguesa.info:eu-repo/semantics/publishedVersio

  • Effect of ion exchange resins on white and red wine pH: impact on wine sensory characteristics
    2018
    Co-Authors: Borges Rita, Fernandes Conceição, Marques Celeste, Matos Carlos, Vilela Alice, Filipe-ribeiro L., Nunes, Fernando M., Cosme Fernanda
    Abstract:

    The pH control during winemaking is a fundamental parameter by their influence on color, freshness and to achieve wine microbiological stability. The most common acidify correction performed in wineries is addition of natural tartaric acid; however, in some cases, this operation increases the risks of Potassium Bitartrate precipitations [1, 2]. The application of ion exchange resins for wine acidification is based on ability of exchanging ions fixed on functional groups, namely by exchanging cations, such as Potassium, with hydrogen ions. Nevertheless, there is an important lack of knowledge on the impact of this operation on wine sensory characteristics. To adjust wine pH, a certain amount of treated wine by ion exchange resins is mixed with the untreated wine [3]. According to OIV [4], treatment must not lower the pH of wine below 3.0 and the decrease should not exceed 0.3 pH units. Anion exchangers are not allowed by the OIV [3] due to the negative effects on the wine sensory quality [5,6]. Therefore, the aim of this work was to evaluate the effect of cation exchange resins, authorized by the OIV, according to Resolution 43/2000 [3] on wine pH control and to evaluate their impact on wine sensory quality at industrial scale. In this study a white and a red wine from the Douro Valley region, 2015 vintage, was used. In this work ion exchange resin treated white wine was almost 20% from total white wine volume and red wine was almost 30% from total red wine volume. The present study indicated that there were no considerable changes in sensory attributes, although a slight improvement in the aroma and taste, as a result of the ion-exchange pH adjustment. These results show that the application of ion exchange resins process to wine could be an interesting tool for white and red wine pH adjustment, without interfering with wine sensorial quality.This work was funded by the Chemical Research Centre (CQ-UTAD). AEB Bioquímica Portuguesa is also gratefully acknowledged.info:eu-repo/semantics/publishedVersio

Moreira Daniela - One of the best experts on this subject based on the ideXlab platform.

  • Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile
    2018
    Co-Authors: Moreira Daniela, Fernandes Conceição, Borges Rita, Marques Celeste, Matos Carlos, Vilela Alice, Filipe-ribeiro L., Nunes, Fernando M., Cosme Fernanda
    Abstract:

    A frequent cause cause of stability loss in awine is the formation of crystalline salts of Potassium Bitartrate (KHT) that appears mainly at low temperatures, temperatures, as a consequence of a large decrease in its itssolubility solubility [1,2]. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. There are only only few few studies regarding white Port wine tartaric stabilization, although its importance for consumers acceptance.info:eu-repo/semantics/publishedVersio

  • Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile
    XXIV ENCONTRO LUSO-GALEGO DE QUÍMICA, 2018
    Co-Authors: Moreira Daniela, Fernandes Conceição, Borges Rita, Marques Celeste, Matos Carlos, Filipe-ribeiro L., Vilela, Alice Maria Correia, Nunes, Fernando Hermínio Ferreira Milheiro, Martins, Maria Fernanda Gil Cosme
    Abstract:

    A frequent cause of stability loss in a wine is the formation of crystalline salts of Potassium Bitartrate (KHT) that appears mainly at low temperatures, as a consequence of a large decrease in its solubility [1, 2]. Although important for consumer’s acceptance, there are only few studies regarding white Port wine tartaric stabilization. Therefore, tartaric stabilization has been carried out in a white Port wine by ion exchange resins, at an industrial scale, and by the addition of oenological stabilizers, with the main objective of comparing the impact of these treatments on wine physicochemical and sensory profile. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. In this study, a white Port wine from the 2015 vintage from Gran Cruz winery, Portugal, was used and almost 20% from the total wine volume was treated by ion exchange resins (pH-Stab®). The stabilizers used were metatartaric acid and carboxymethylcellulose (CMC1 5%, CMC2 20%; CMC3 solid) with different structural characteristics. Wine tartaric stability was measured by the mini contact test. Wines phenolic composition - total phenols, flavonoid and non-flavonoid compounds, as well as the chromatic characteristics by the CIELab method, were also evaluated. Sensory analysis was performed by a panel of eight trained tasters. Twenty-one attributes were selected and were quantified using a five-point intensity scale. As expected, all treatments assayed stabilized the white Port wine. All the samples presented a slight decrease in total phenolic compounds and non-flavonoid phenolic compounds. Concerning sensory analysis, wine treatment with ion exchange resins was more scored for the visual limpidity attribute and for the aroma attributes citrus and tea

  • Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile.
    2018
    Co-Authors: Moreira Daniela, Fernandes Conceição, Borges Rita, Marques Celeste, Matos Carlos, Vilela Alice, Filipe-ribeiro L., Nunes, Fernando M., Cosme Fernanda
    Abstract:

    A frequent cause of stability loss in a wine is the formation of crystalline salts of Potassium Bitartrate (KHT) that appears mainly at low temperatures, as a consequence of a large decrease in its solubility [1, 2]. Although important for consumer’s acceptance, there are only few studies regarding white Port wine tartaric stabilization. Therefore, tartaric stabilization has been carried out in a white Port wine by ion exchange resins, at an industrial scale, and by the addition of enological stabilizers, with the main objective of comparing the impact of these treatments on wine physicochemical and sensory profile. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. In this study, a white Port wine from the 2015 vintage from Gran Cruz winery, Portugal was used and almost 20% from the total wine volume was treated by ion exchange resins (pH-Stab®). The stabilizers used were metatartaric acid and carboxymethylcellulose (CMC1 5%, CMC2 20%; CMC3 solid) with different structural characteristics. Wine tartaric stability was measured by the mini contact test. Wines phenolic composition - total phenols, flavonoid and non-flavonoid compounds, as well as the chromatic characteristics by the CIELab method, were also evaluated. Sensory analysis was performed by a panel of eight trained tasters. Twenty-one attributes were selected and were quantified using a five-point intensity scale. As expected, all treatments assayed stabilized the white Port wine. All the samples presented a slight decrease in total phenolic compounds and non-flavonoid phenolic compounds. Concerning sensory analysis, wine treatment with ion exchange resins was more scored for the visual limpidity attribute and for the aroma attributes citrus and tea.This work was funded by the Chemical Research Centre (CQ-UTAD). Additional thanks to AEB Bioquímica Portuguesa.info:eu-repo/semantics/publishedVersio

Matos Carlos - One of the best experts on this subject based on the ideXlab platform.

  • Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile
    2018
    Co-Authors: Moreira Daniela, Fernandes Conceição, Borges Rita, Marques Celeste, Matos Carlos, Vilela Alice, Filipe-ribeiro L., Nunes, Fernando M., Cosme Fernanda
    Abstract:

    A frequent cause cause of stability loss in awine is the formation of crystalline salts of Potassium Bitartrate (KHT) that appears mainly at low temperatures, temperatures, as a consequence of a large decrease in its itssolubility solubility [1,2]. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. There are only only few few studies regarding white Port wine tartaric stabilization, although its importance for consumers acceptance.info:eu-repo/semantics/publishedVersio

  • Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile
    XXIV ENCONTRO LUSO-GALEGO DE QUÍMICA, 2018
    Co-Authors: Moreira Daniela, Fernandes Conceição, Borges Rita, Marques Celeste, Matos Carlos, Filipe-ribeiro L., Vilela, Alice Maria Correia, Nunes, Fernando Hermínio Ferreira Milheiro, Martins, Maria Fernanda Gil Cosme
    Abstract:

    A frequent cause of stability loss in a wine is the formation of crystalline salts of Potassium Bitartrate (KHT) that appears mainly at low temperatures, as a consequence of a large decrease in its solubility [1, 2]. Although important for consumer’s acceptance, there are only few studies regarding white Port wine tartaric stabilization. Therefore, tartaric stabilization has been carried out in a white Port wine by ion exchange resins, at an industrial scale, and by the addition of oenological stabilizers, with the main objective of comparing the impact of these treatments on wine physicochemical and sensory profile. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. In this study, a white Port wine from the 2015 vintage from Gran Cruz winery, Portugal, was used and almost 20% from the total wine volume was treated by ion exchange resins (pH-Stab®). The stabilizers used were metatartaric acid and carboxymethylcellulose (CMC1 5%, CMC2 20%; CMC3 solid) with different structural characteristics. Wine tartaric stability was measured by the mini contact test. Wines phenolic composition - total phenols, flavonoid and non-flavonoid compounds, as well as the chromatic characteristics by the CIELab method, were also evaluated. Sensory analysis was performed by a panel of eight trained tasters. Twenty-one attributes were selected and were quantified using a five-point intensity scale. As expected, all treatments assayed stabilized the white Port wine. All the samples presented a slight decrease in total phenolic compounds and non-flavonoid phenolic compounds. Concerning sensory analysis, wine treatment with ion exchange resins was more scored for the visual limpidity attribute and for the aroma attributes citrus and tea

  • Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile.
    2018
    Co-Authors: Moreira Daniela, Fernandes Conceição, Borges Rita, Marques Celeste, Matos Carlos, Vilela Alice, Filipe-ribeiro L., Nunes, Fernando M., Cosme Fernanda
    Abstract:

    A frequent cause of stability loss in a wine is the formation of crystalline salts of Potassium Bitartrate (KHT) that appears mainly at low temperatures, as a consequence of a large decrease in its solubility [1, 2]. Although important for consumer’s acceptance, there are only few studies regarding white Port wine tartaric stabilization. Therefore, tartaric stabilization has been carried out in a white Port wine by ion exchange resins, at an industrial scale, and by the addition of enological stabilizers, with the main objective of comparing the impact of these treatments on wine physicochemical and sensory profile. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. In this study, a white Port wine from the 2015 vintage from Gran Cruz winery, Portugal was used and almost 20% from the total wine volume was treated by ion exchange resins (pH-Stab®). The stabilizers used were metatartaric acid and carboxymethylcellulose (CMC1 5%, CMC2 20%; CMC3 solid) with different structural characteristics. Wine tartaric stability was measured by the mini contact test. Wines phenolic composition - total phenols, flavonoid and non-flavonoid compounds, as well as the chromatic characteristics by the CIELab method, were also evaluated. Sensory analysis was performed by a panel of eight trained tasters. Twenty-one attributes were selected and were quantified using a five-point intensity scale. As expected, all treatments assayed stabilized the white Port wine. All the samples presented a slight decrease in total phenolic compounds and non-flavonoid phenolic compounds. Concerning sensory analysis, wine treatment with ion exchange resins was more scored for the visual limpidity attribute and for the aroma attributes citrus and tea.This work was funded by the Chemical Research Centre (CQ-UTAD). Additional thanks to AEB Bioquímica Portuguesa.info:eu-repo/semantics/publishedVersio

  • Effect of ion exchange resins on white and red wine pH: impact on wine sensory characteristics
    2018
    Co-Authors: Borges Rita, Fernandes Conceição, Marques Celeste, Matos Carlos, Vilela Alice, Filipe-ribeiro L., Nunes, Fernando M., Cosme Fernanda
    Abstract:

    The pH control during winemaking is a fundamental parameter by their influence on color, freshness and to achieve wine microbiological stability. The most common acidify correction performed in wineries is addition of natural tartaric acid; however, in some cases, this operation increases the risks of Potassium Bitartrate precipitations [1, 2]. The application of ion exchange resins for wine acidification is based on ability of exchanging ions fixed on functional groups, namely by exchanging cations, such as Potassium, with hydrogen ions. Nevertheless, there is an important lack of knowledge on the impact of this operation on wine sensory characteristics. To adjust wine pH, a certain amount of treated wine by ion exchange resins is mixed with the untreated wine [3]. According to OIV [4], treatment must not lower the pH of wine below 3.0 and the decrease should not exceed 0.3 pH units. Anion exchangers are not allowed by the OIV [3] due to the negative effects on the wine sensory quality [5,6]. Therefore, the aim of this work was to evaluate the effect of cation exchange resins, authorized by the OIV, according to Resolution 43/2000 [3] on wine pH control and to evaluate their impact on wine sensory quality at industrial scale. In this study a white and a red wine from the Douro Valley region, 2015 vintage, was used. In this work ion exchange resin treated white wine was almost 20% from total white wine volume and red wine was almost 30% from total red wine volume. The present study indicated that there were no considerable changes in sensory attributes, although a slight improvement in the aroma and taste, as a result of the ion-exchange pH adjustment. These results show that the application of ion exchange resins process to wine could be an interesting tool for white and red wine pH adjustment, without interfering with wine sensorial quality.This work was funded by the Chemical Research Centre (CQ-UTAD). AEB Bioquímica Portuguesa is also gratefully acknowledged.info:eu-repo/semantics/publishedVersio

Fernandes Conceição - One of the best experts on this subject based on the ideXlab platform.

  • Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile
    2018
    Co-Authors: Moreira Daniela, Fernandes Conceição, Borges Rita, Marques Celeste, Matos Carlos, Vilela Alice, Filipe-ribeiro L., Nunes, Fernando M., Cosme Fernanda
    Abstract:

    A frequent cause cause of stability loss in awine is the formation of crystalline salts of Potassium Bitartrate (KHT) that appears mainly at low temperatures, temperatures, as a consequence of a large decrease in its itssolubility solubility [1,2]. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. There are only only few few studies regarding white Port wine tartaric stabilization, although its importance for consumers acceptance.info:eu-repo/semantics/publishedVersio

  • Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile
    XXIV ENCONTRO LUSO-GALEGO DE QUÍMICA, 2018
    Co-Authors: Moreira Daniela, Fernandes Conceição, Borges Rita, Marques Celeste, Matos Carlos, Filipe-ribeiro L., Vilela, Alice Maria Correia, Nunes, Fernando Hermínio Ferreira Milheiro, Martins, Maria Fernanda Gil Cosme
    Abstract:

    A frequent cause of stability loss in a wine is the formation of crystalline salts of Potassium Bitartrate (KHT) that appears mainly at low temperatures, as a consequence of a large decrease in its solubility [1, 2]. Although important for consumer’s acceptance, there are only few studies regarding white Port wine tartaric stabilization. Therefore, tartaric stabilization has been carried out in a white Port wine by ion exchange resins, at an industrial scale, and by the addition of oenological stabilizers, with the main objective of comparing the impact of these treatments on wine physicochemical and sensory profile. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. In this study, a white Port wine from the 2015 vintage from Gran Cruz winery, Portugal, was used and almost 20% from the total wine volume was treated by ion exchange resins (pH-Stab®). The stabilizers used were metatartaric acid and carboxymethylcellulose (CMC1 5%, CMC2 20%; CMC3 solid) with different structural characteristics. Wine tartaric stability was measured by the mini contact test. Wines phenolic composition - total phenols, flavonoid and non-flavonoid compounds, as well as the chromatic characteristics by the CIELab method, were also evaluated. Sensory analysis was performed by a panel of eight trained tasters. Twenty-one attributes were selected and were quantified using a five-point intensity scale. As expected, all treatments assayed stabilized the white Port wine. All the samples presented a slight decrease in total phenolic compounds and non-flavonoid phenolic compounds. Concerning sensory analysis, wine treatment with ion exchange resins was more scored for the visual limpidity attribute and for the aroma attributes citrus and tea

  • Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile.
    2018
    Co-Authors: Moreira Daniela, Fernandes Conceição, Borges Rita, Marques Celeste, Matos Carlos, Vilela Alice, Filipe-ribeiro L., Nunes, Fernando M., Cosme Fernanda
    Abstract:

    A frequent cause of stability loss in a wine is the formation of crystalline salts of Potassium Bitartrate (KHT) that appears mainly at low temperatures, as a consequence of a large decrease in its solubility [1, 2]. Although important for consumer’s acceptance, there are only few studies regarding white Port wine tartaric stabilization. Therefore, tartaric stabilization has been carried out in a white Port wine by ion exchange resins, at an industrial scale, and by the addition of enological stabilizers, with the main objective of comparing the impact of these treatments on wine physicochemical and sensory profile. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. In this study, a white Port wine from the 2015 vintage from Gran Cruz winery, Portugal was used and almost 20% from the total wine volume was treated by ion exchange resins (pH-Stab®). The stabilizers used were metatartaric acid and carboxymethylcellulose (CMC1 5%, CMC2 20%; CMC3 solid) with different structural characteristics. Wine tartaric stability was measured by the mini contact test. Wines phenolic composition - total phenols, flavonoid and non-flavonoid compounds, as well as the chromatic characteristics by the CIELab method, were also evaluated. Sensory analysis was performed by a panel of eight trained tasters. Twenty-one attributes were selected and were quantified using a five-point intensity scale. As expected, all treatments assayed stabilized the white Port wine. All the samples presented a slight decrease in total phenolic compounds and non-flavonoid phenolic compounds. Concerning sensory analysis, wine treatment with ion exchange resins was more scored for the visual limpidity attribute and for the aroma attributes citrus and tea.This work was funded by the Chemical Research Centre (CQ-UTAD). Additional thanks to AEB Bioquímica Portuguesa.info:eu-repo/semantics/publishedVersio

  • Effect of ion exchange resins on white and red wine pH: impact on wine sensory characteristics
    2018
    Co-Authors: Borges Rita, Fernandes Conceição, Marques Celeste, Matos Carlos, Vilela Alice, Filipe-ribeiro L., Nunes, Fernando M., Cosme Fernanda
    Abstract:

    The pH control during winemaking is a fundamental parameter by their influence on color, freshness and to achieve wine microbiological stability. The most common acidify correction performed in wineries is addition of natural tartaric acid; however, in some cases, this operation increases the risks of Potassium Bitartrate precipitations [1, 2]. The application of ion exchange resins for wine acidification is based on ability of exchanging ions fixed on functional groups, namely by exchanging cations, such as Potassium, with hydrogen ions. Nevertheless, there is an important lack of knowledge on the impact of this operation on wine sensory characteristics. To adjust wine pH, a certain amount of treated wine by ion exchange resins is mixed with the untreated wine [3]. According to OIV [4], treatment must not lower the pH of wine below 3.0 and the decrease should not exceed 0.3 pH units. Anion exchangers are not allowed by the OIV [3] due to the negative effects on the wine sensory quality [5,6]. Therefore, the aim of this work was to evaluate the effect of cation exchange resins, authorized by the OIV, according to Resolution 43/2000 [3] on wine pH control and to evaluate their impact on wine sensory quality at industrial scale. In this study a white and a red wine from the Douro Valley region, 2015 vintage, was used. In this work ion exchange resin treated white wine was almost 20% from total white wine volume and red wine was almost 30% from total red wine volume. The present study indicated that there were no considerable changes in sensory attributes, although a slight improvement in the aroma and taste, as a result of the ion-exchange pH adjustment. These results show that the application of ion exchange resins process to wine could be an interesting tool for white and red wine pH adjustment, without interfering with wine sensorial quality.This work was funded by the Chemical Research Centre (CQ-UTAD). AEB Bioquímica Portuguesa is also gratefully acknowledged.info:eu-repo/semantics/publishedVersio