The influence of cation exchange treatment on the final characteristics of red wines

Lasanta, Cristina; Caro, Ildefonso; Pérez, Luis

doi:10.1016/j.foodchem.2012.10.095

Cited by 23 publications

(35 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Instead, preventative solutions to avoid tartrate precipitation in commercial wines range from the use of chemicals to physical means such as cold stabilization (Boulton et al, 2006;Mira et al, 2006). One of the alternatives available to simultaneously lower the pH, reduce the concentration of cations, and limit the formation of tartrate salts is the use of cation exchange resins (Bordeu and Cristi, 2001;Benitez et al, 2002;Mira et al, 2006;Lasanta et al, 2013;Ibeas et al, 2015). These substances are comprised of a polymeric matrix onto which different ionized functional groups could be attached, depending on the type of exchange required (i.e., carboxylic acid or sulfonic acid for acidic resins and various types of amino groups for basic exchangers) (Esau and Amerine, 1966;Mira et al, 2006).…”

Section: Introductionmentioning

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

View full text Add to dashboard Cite

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.

show abstract

Section: Introductionmentioning

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

View full text Add to dashboard Cite

show abstract

“…All of these additives are used as crystallization inhibitors. Also, these additives do not negatively affect any of the sensory attributes (Lasanta et al 2013). The main reason for studying the use of additives for tartrate stabilization is because of its reduced processing time, energy requirement, and price (Lasanta and Gómez 2012).…”

Section: Additives Used For Tartrate Stabilitymentioning

confidence: 98%

“…It acts as a protective colloid that inhibits tartrate crystallization (Lasanta and Gómez 2012 Cation exchangers are used to stabilize wine. Anion exchangers are not allowed by the OIV due to negative effects in the physiochemical composition and sensory evaluations (Mira et al 2006;Lasanta et al 2013). For cation exchangers, cations such as Na, K, Mg, and Ca are exchanged for H+ or Na+, meaning tartaric acid concentration is not affected.…”

Section: Mannoproteinsmentioning

confidence: 99%

“…It is well known that pH values correspond to the color of wine, therefore ion exchange resins affect the color of wine which has lower hue and higher intensity values (Walker et al 2004;Lasanta et al 2013). The most important feature of cation exchange resins are that they provide great tartrate stability relatively quickly (Lasanta et al 2013). …”

Section: Mannoproteinsmentioning

confidence: 99%

“…Many are still cautious to use this technology because it will either acidify the wine or add sodium to the wine, which many believe affects the sensory characteristics of the wine (Walker et al 2004;Lasanta et al 2013). …”

Section: Mannoproteinsmentioning

confidence: 99%

See 2 more Smart Citations

An Electrolytic Method for Tartrate Stabilization in Chardonnay Wine

Chen¹

View full text Add to dashboard Cite

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.

show abstract