Comparison of electrodialysis and cold treatment on an industrial scale for tartrate stabilization of sherry wines

Benítez, Juan Gómez; Macías, Víctor M. Palacios; Gorostiaga, P Szekely; López, Rosa; Rodríguez, Luis Pérez

doi:10.1016/s0260-8774(02)00421-1

Cited by 35 publications

(8 citation statements)

References 8 publications

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“…During fermentation, temperature control allows the winemaker to define the aromatic profile of the wine and to prevent stuck or sluggish fermentations [2][3][4][5][6]. Other process steps involving temperature control are cold stabilization, malolactic fermentation or storage (aging) [1,[7][8][9][10]. During active fermentation, a homogeneous temperature in the tank is achieved by efficient bubble mixing, while in processes where mixing is driven entirely by natural convection, temperature gradients in the tank are more likely [11][12][13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

End-User Software for Efficient Sensor Placement in Jacketed Wine Tanks

2018

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Abstract:In food processing, temperature is a key parameter affecting product quality and energy consumption. The efficiency of temperature control depends on the data provided by sensors installed in the production device. In the wine industry, temperature sensor placement inside the tanks is usually predetermined by the tank manufacturers. Winemakers rely on these measurements and configure their temperature control accordingly, not knowing whether the monitored values really represent the wine's bulk temperature. To address this problem, we developed an end-user software which 1. allows winemakers or tank manufacturers to identify optimal sensor locations for customizable tank geometries and 2. allows for comparisons between actual and optimal sensor placements. The analysis is based on numerical simulations of a user-defined cooling scenario. Case studies involving two different tanks showed good agreement between experimental data and simulations. Implemented based on the scientific Linux operating system gmlinux, the application solely relies on open-source software that is available free of charge.

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Section: Introductionmentioning

confidence: 99%

End-User Software for Efficient Sensor Placement in Jacketed Wine Tanks

2018

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“…For instance, aging process is normally carried out at a relatively low temperature. Such low temperature could lower the stability of tartrate in Gouqi fermented wine, and therefore result in the precipitation of tartrate (Gomez, Palacios Macias, Szekely, Veas, & Perez, 2003). Besides, Gouqi fermented wine also contains high level of protein, and protein could be further precipitated through the interaction with other components, such as polysaccharides, organic acids and polyphenols, in Gouqi fermented wine during aging process (Batista, Monteiro, Loureiro, Teixeira, & Ferreira, 2009;Dufrechou, Poncet-Legrand, Sauvage, & Vernhet, 2012;Gazzola, Sluyter, Curioni, Waters, & Marangon, 2012;Jones, Gawel, Francis, & Waters, 2008;Siebert, 2006).…”

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confidence: 99%

Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations

Zhao

Ren

Wang

et al. 2019

J Food Process Preserv

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This study investigated the evolution of physicochemical indexes and taste parameters of Gouqi fermented wine during storage process, and further test if different aging treatments could affect the evolution pattern of these parameters. Results showed that bottle‐aged wine exhibited an increase in the sourness, bitterness, and astringency compared to tank‐aged wine during storage. Meanwhile, the umami, richness, and saltiness were weakened in wine aged in bottle. The sourness taste exhibited a positive correlation with the bitterness and astringency but was negatively correlated with the umami and richness in wine. Pearson coefficient analysis revealed that protein and total phenols were positively correlated with the umami. However, these physicochemical indexes showed a negative correlation with the wine sourness. The increase in the lactic acid concentration in bottle‐aged wine during storage enhanced the wine bitterness. However, its content decrease lowered the umami taste in bottle‐aged wine. Practical applications Wine aging process can result in Gouqi fermented wine with turbidity and further affect its sensory features. This present study indicated that different aging treatments altered taste and physicochemical parameters of Gouqi fermented wine during storage. The findings from this study could provide reference on the quality control of Gouqi fermented wine.

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“…When wine is treated with electrodialysis, there were no significant differences in color, aroma, and flavor when compared with cold stabilized wine (Gonçalves et al 2003). However, there have been contradicting studies that state there is a slight loss in aroma and flavor when treated with electrodialysis relative to cold stabilization, but still at an acceptable level (Gómez Benítez et al 2003). Overall, the sensory evaluations for wine treated by electrodialysis are satisfactory and are backed up by the fact that the OIV has accepted it as a practice.…”

Section: Sensory Characteristicsmentioning

confidence: 96%

“…Therefore, electrodialysis can achieve a specific degree of stability and also ensure stability quickly, something cold stabilization cannot do. The type of wine affects process time and the degree of deionization needed to reach stability, but a rough estimate is that wines need to be at approximately 20% deionization degree (Gómez Benítez et al 2003).…”

Section: Deionization Degree and Stabilitymentioning

confidence: 99%

“…Furthermore, the focus was only on tartaric acid because it had been shown in previous studies that malic, lactic, and acetic acids were not significantly affected by electrodialysis or cold treatment (Gómez Benítez et al 2003). Therefore, it can be inferred that a decrease in tartaric acid concentration is directly related to a decrease in titratable acidity.…”

Section: Effect Of the Electrolytic Process On Titratable Acidity Conmentioning

confidence: 99%

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An Electrolytic Method for Tartrate Stabilization in Chardonnay Wine

Chen¹

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An Electrolytic Method for Tartrate Stabilization in Chardonnay Wine Michael ChenTartrate stabilization is the process that removes components that contribute to the crystallization of potassium hydrogen tartrate (KHT) and calcium tartrate (CaT) which is an undesirable outcome for wine quality. There are a variety of current tartrate stabilization techniques such as cold stabilization, chemical additives, ion exchange resins, and electrodialysis that stabilize wine, but the most popular being cold stabilization. Cold stabilization requires high amounts of energy and resources to stabilize wine. With the ever increasing demand for more efficient processing, an alternative tartrate stabilization technology based on an electrolytic method was developed and its viability to stabilize wine was determined. Twelve treatments involving different combinations of time and current were replicated three times each on different batches of Chardonnay wine. Several different variables were analyzed for stability and quality purposes. Tartaric acid, potassium, calcium, and conductivity differences were the most important factors for tartrate stability. Temperature, titratable acidity, pH, color (hue and intensity), and chemical oxygen demand (COD) were indicators of sensory quality characteristics of the wine. The concentrations of potassium, calcium, and tartaric acid were reduced by the electrolytic method at satisfactory process parameters, inherently making the wine more stable. The temperature and hue were significantly affected by the electrolytic method and accelerated the oxidative browning process. Electrolytic treatment of Chardonnay is a viable alternative stabilization technology. The technology can be further developed to become a great option in terms of water and energy consumption, process time, and price.

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Comparison of electrodialysis and cold treatment on an industrial scale for tartrate stabilization of sherry wines

Cited by 35 publications

References 8 publications

End-User Software for Efficient Sensor Placement in Jacketed Wine Tanks

End-User Software for Efficient Sensor Placement in Jacketed Wine Tanks

Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations

An Electrolytic Method for Tartrate Stabilization in Chardonnay Wine

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