Potassium bitartrate crystallisation in wine and its inhibition

Coulter, Adrian D.; Holdstock, M.G.; Cowey, Geoff; Simos, Con; Smith, Paul A.; Wilkes, Eric

doi:10.1111/ajgw.12194

Cited by 23 publications

(15 citation statements)

References 52 publications

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“…Crachereau, Gabas, Blouin, Hebrard, and Maujean (2001) verified that the negative charge of CMC interacts with the positively charged faces of the KHT crystals, slowing down their growth. More recently, Coulter et al (2015) proved that MTA, CMC, and MP mainly influence the growth of KHT crystals rather than their formation process (primary crystallization). Regarding the action mechanism of KPA in wine, no specific studies are available at present in literature.…”

Section: Red Winementioning

confidence: 99%

Use of potassium polyaspartate for stabilization of potassium bitartrate in wines: influence on colloidal stability and interactions with other additives and enological practices

Bosso

Motta

Panero

et al. 2020

Journal of Food Science

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The research was aimed at verifying the efficacy of potassium polyaspartate (KPA), added at bottling, for prevention of the precipitation of potassium bitartrate (KHT). The stability of KHT was determined with the mini‐contact test and the cold test. The effect of KPA on the colloidal stability of white and red wines was also studied. Turbidity, color, and total anthocyanins and flavonoids (red wines only) were monitored. In the first experiment, the stabilizing effect of KPA added at bottling, with or without Arabic gum, tannins, and filtration (0.45 µm cut‐off), was studied in comparison with metatartaric acid (MTA). KPA proved to have good stabilizing efficacy for prevention of KHT precipitation and maintained its effect in all trials after 1 year of bottle aging. On the contrary, all the trials with MTA became unstable after 6 months. Moreover, KPA did not modify wine turbidity and color. The filtration (0.45 µm cut‐off) did not reduce its stabilizing efficacy. In the second experiment, the effect of KPA added to a white and a red wine, respectively clarified with casein and gelatin or vegetal protein and/or bentonite, was studied. KPA did not cause any increase in turbidity or appreciable changes in the color of the white wines of the different trials. A preliminary treatment with bentonite can prevent the possible formation of haze in red wines after the addition of KPA. Practical Application KPA prevented the precipitation of KHT in unstable white and red wines. The stabilizing effect persisted after 1 year of bottle aging. The oenologist does not need to adopt special prescriptions when using KPA in combination with Arabic gum or tannins in prebottling operations. A treatment with bentonite prevented the appearance of turbidity in red wines after the addition of KPA.

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Section: Red Winementioning

confidence: 99%

Use of potassium polyaspartate for stabilization of potassium bitartrate in wines: influence on colloidal stability and interactions with other additives and enological practices

Bosso

Motta

Panero

et al. 2020

Journal of Food Science

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“…Polyaspartates are involved in the inhibition of calcium sulphate scale formation (Sarig and Shifrin, 1977) and some of them, such as the sodium salt of polyaspartate, are used to prevent fouling (by changing the crystal structure of calcium salts), as an additive in detergents, for the prevention of corrosion, as an adjuvant in the prevention of dental plaque, and as an excipient in certain drugs. Many works have been published on the stabilising properties of MTA, CMC and MP (Lubbers et al, 1993;Crachereau et al, 2001;Moine-Ledoux and Dubourdieu, 2002;Bosso et al, 2010;Gerbaud et al, 2010;Claus et al, 2014;Guise et al, 2014;Coulter et al, 2015). However, to our knowledge only our previous work (Bosso et al, 2015) has focused on the screening of various types of polyaspartates (PAs), different per producer, type of salt (sodium or potassium) and average molecular weight, added to white and red wines provided by commercial wineries.…”

Section: Introductionmentioning

confidence: 99%

Use of polyaspartates for the tartaric stabilisation of white and red wines and side effects on wine characteristics

et al. 2020

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Aim: The stabilising efficacy against tartaric precipitations of polyaspartates-based products (PAs), in particular potassium polyaspartate (KPA), was tested with six different wines (three white and three red). Some side effects on wine characteristics (white wine colour stability, wine turbidity and filterability) were also studied.Results and conclusions: All PAs showed good stabilising efficacy against tartaric precipitations according to the cold test. With the same test, the PAs were stable in wine for 1 year of storage, which was the total duration of the study. The dose of 100 mg/L was sufficient to stabilise the tested wines. No differences in filterability were observed in comparison with MTA (metatartaric acid). The hypothesised protective effect against colour browning in white wines was not observed.Significance and impact of the study: The international wine trade requires stable wines. This paper provides information to support wineries in managing the use of KPA, as little information is available to date in the literature on this stabilising additive.

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“…(B)). The concentration in the tainted sample was determined to be 465 μg L −1 , a concentration 20‐fold higher than sensory threshold in grape wine but may be different using perry. Previously reported to be a by‐product of grape and apple fermentations, this was the first report of the presence of indole in hard perry.…”

Section: Resultsmentioning

confidence: 94%

Impacts of depectinization of pear juice on alcoholic fermentation and indole formation

et al. 2019

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BACKGROUND Recently, a producer of fermented ciders observed ‘vinyl’ off‐odors formed during fermentation of pear juice previously depectinized at ≥ 49 °C but not if depectinized at lower temperatures. The objective of this study was to investigate the source of this spoilage and evaluate factors that affect formation. RESULTS Analysis of untainted and tainted samples obtained from the producer determined the causative agent to be indole, a compound sometimes produced by yeast (Saccharomyces cerevisiae) during fermentation. To mimic commercial depectinization conditions, pectinases were added to pear juices held at 35 °C for 45 min (Treatment A), 49 °C for 45 min (Treatment B), or 49 °C for 90 min (Treatment C). Juice processing conditions did not affect yeast growth nor progress of alcoholic fermentation. Although neither yeast strain (DV10 or MERIT) synthesized indole during fermentation of Treatment A juices, the compound was produced by MERIT in Treatments B (27.05 μg L−1) and C (469.9 μg L−1). Supplementation of Treatment C juice with pyridoxine (vitamin B6) prior to fermentation resulted in no detectable indole formed. However, juices from Treatments A, B, or C contained similar concentrations of pyridoxine and non‐detectable amounts of tryptophan, a potential precursor to indole. Furthermore, indole was not detected during fermentations of a synthetic pear juice medium without pyridoxine. CONCLUSION Supplementation of cider musts with pyridoxine prior to fermentation and choice of yeast strain can lower the risk of formation of off‐odors caused by indole. However, other unidentified factors are present which affect its formation in perry. © 2019 Society of Chemical Industry

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Potassium bitartrate crystallisation in wine and its inhibition

Cited by 23 publications

References 52 publications

Use of potassium polyaspartate for stabilization of potassium bitartrate in wines: influence on colloidal stability and interactions with other additives and enological practices

Use of potassium polyaspartate for stabilization of potassium bitartrate in wines: influence on colloidal stability and interactions with other additives and enological practices

Use of polyaspartates for the tartaric stabilisation of white and red wines and side effects on wine characteristics

Impacts of depectinization of pear juice on alcoholic fermentation and indole formation

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