Industrial development of proton exchange for tartrate stabilization of sherry wines

Benítez, Juan Gómez; Macías, Víctor M. Palacios; Pazo, Jose Antonio S.; Rodríguez, Luis Pérez

doi:10.1007/s00217-002-0504-3

Cited by 12 publications

(6 citation statements)

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“…Other studies pertaining to the use of ion exchange treatments for wine stability have shown that in sherry wines, proportions between 10 and 15% of resin-treated wines were enough to achieve stability (Gomez Benítez et al, 2002). Additionally, former reports have shown that resin-treated wines may have a slight negative effect on the color of red wines but without a significant influence on their sensorial evaluation (Lasanta, 2009;Mira et al, 2006;Walker et al, 2004).…”

Section: Industrial-scale Trialsmentioning

confidence: 99%

The use of cation exchange resins in wines: Effects on pH, tartrate stability, and metal content

Ponce

Mirabal‐Gallardo

Versari

et al. 2018

Ciencia e investigación agraria

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F. Ponce, Y. Mirabal-Gallardo, A. Versari, and V.F. Laurie. 2018. The use of cation exchange resins in wines: Effects on pH, tartrate stability, and metal content. Cien. Inv. Agr. 45(1): 82-92. Treating wines with cation exchange resins allows the reduction of pH and contributes to limiting the formation of tartrate salts by exchanging cations such as potassium with hydrogen ions. This manuscript summarizes the results of a series of laboratory and winery-scale trials performed with the aim of evaluating the ion exchange process and its effects on the chemical composition of the treated samples. The laboratory-scale results showed that both the procedure employed for the activation of resins and the chemical composition of the wines affected the extent of the chemical changes occurring during the treatment. As such, the winery-scale trials showed that the resin-treated wines have significantly lower pH, higher total acidity, less tartrate formation (measured by weight), and a reduced amount of most metals analyzed. Wine samples blended with approximately 20% of cation exchange-treated samples (by volume) showed no signs of tartrate instability when assessed by a quick qualitative cold test.

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Section: Industrial-scale Trialsmentioning

confidence: 99%

The use of cation exchange resins in wines: Effects on pH, tartrate stability, and metal content

Ponce

Mirabal‐Gallardo

Versari

et al. 2018

Ciencia e investigación agraria

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“…The occurrence of tartrate salt crystals (potassium hydrogen tartrate -KHT and calcium tartrate -CaT) in bottles, with dramatic consequences in the final aspect of the wine, makes tartrate wine stabilization imperative before bottling. Preventive solutions of tartrate precipitation range from physic and chemical treatments to subtractive and additive processes, like cold stabilization (BLOUIN et al, 1979;BURNETT, 1982;SERRANO et al, 1983;MAUJEAN, 1994;MINGUEZ and HERNÁNDEZ, 1998), electrodialysis (ESCUDIER et al, 1985;MOUTOUNET et al, 1997;CAMEIRA-DOS-SANTOS et al, 2000), ion-exchange (AUSTERWEIL, 1953(AUSTERWEIL, , 1955DAL CIN, 1984;RANKINE, 1985;MOURGUES, 1993;BENITEZ et al, 2002a), and using protective colloids like yeast mannoproteins (LUBBERS et al, 1993;MOINE-LEDOUX et al, 1997;FEUILLAT and CHARPENTIER, 1998;MOINE-LEDOUX and DUBOURDIEU, 2002a, b) or metatartric acid (WUCHERPFENNIG, 1973;COLAGRANDE, 2002).…”

Section: Introductionmentioning

confidence: 99%

Use of ion exchange resins for tartrate wine stabilization

et al. 2006

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<p style="text-align: justify;">The application of the cation exchange and double cation-anion exchange resins, regarding the wine tartrate stabilization, without previous treatment of wine by cold has been studied as well as their influence in phenolic, mineral and organic acid composition. The R1 resin was used in Mg2+, Na+ and H+ form, the R2 resin was always used in H+ form, and the R3 was used in OH- form. The eluted wine was assembled with untreated wine to obtain stable wine. The R2 resin showed to be more efficient to enhance the tartrate stabilization than R1 in Mg2+ form; however in H+ form, the behaviour of both resins was quite similar. The tartrate stabilization results to double cation anion exchange were similar to the results obtained with cation exchange.</p>

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“…by employing processes that enhance crystallisation by refrigeration, followed by filtration to remove the deposited crystals. Approaches include 'traditional cold stabilisation' (Berg and Keefer 1958, Boulton et al 1996, Ribéreau-Gayon et al 2006), the 'contact process' or 'contact seeding' (Rhein and Neradt 1979) and various continuous contact processes (Bott 1986, Boulton et al 1996, Delpiano 1997); 2. by subjecting wines to processes that remove one or more of the compounds involved in KHT precipitation, such as by ion exchange (Rankine and Bond 1955, Benítez et al 2002, Mira et al 2006 or by electrodialysis (dos Santos et al 2000, Benitez et al 2003, Gonçalves et al 2003; or 3. by using additives that inhibit and slow down the crystallisation process, such as metatartaric acid [MTA; Peynaud (1984)], yeast mannoproteins [MPs; Moine-Ledoux et al (1997), Moine-Ledoux and Dubourdieu (2002)] and carboxymethylcellulose (CMC) [Wucherpfennig et al (1984), O'Brien (1986), Bosso et al (2010), Moutounet et al (2010), Greeff et al (2012)].…”

Section: Introductionmentioning

confidence: 99%

Potassium bitartrate crystallisation in wine and its inhibition

Coulter

Holdstock

Cowey

et al. 2015

Australian Journal of Grape and Wine Research

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Supersaturation of wine with dissolved tartaric acid is an essential requirement for crystallisation of potassium bitartrate and can be thought of as the driving force. Nucleation must occur, however, before potassium bitartrate crystals can grow and precipitate out of solution. In recent years, wine additives capable of inhibiting potassium bitartrate crystallisation have been commercially available. In this review, the established mechanisms involved in crystallisation are discussed, as they are essential for correctly interpreting the inhibitory effect that wine colloids and additives, such as mannoproteins and carboxymethylcellulose, can have upon potassium bitartrate crystal growth. The wine additive carboxymethylcellulose, in particular, is discussed in detail, as this additive is being trialled increasingly by winemakers since its approval for winemaking.

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Industrial development of proton exchange for tartrate stabilization of sherry wines

Cited by 12 publications

References 0 publications

The use of cation exchange resins in wines: Effects on pH, tartrate stability, and metal content

The use of cation exchange resins in wines: Effects on pH, tartrate stability, and metal content

Use of ion exchange resins for tartrate wine stabilization

Potassium bitartrate crystallisation in wine and its inhibition

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