The use of carboxymethylcellulose for the tartaric stabilization of white wines, in comparison with other oenological additives

Bosso, Antonella; Salmaso, D.; Faveri, E. de; Guaita, Massimo; Franceschi, Deborah

doi:10.5073/vitis.2010.49.95-99

VITIS - Journal of Grapevine Research 2015

DOI: 10.5073/vitis.2010.49.95-99

|View full text |Cite

The use of carboxymethylcellulose for the tartaric stabilization of white wines, in comparison with other oenological additives

Antonella Bosso¹,

D. Salmaso²,

E. de Faveri³

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2020

Publication Types

Select...

Article3

Relationship

Self Cite0

Independent3

Authors

Journals

Cited by 3 publications

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

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

et al. 2020

View full text Add to dashboard Cite

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.

show abstract

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

et al. 2020

View full text Add to dashboard Cite

show abstract

Development of carboxymethyl cellulose/ polyphenols gels for textile applications

Křížová¹,

Wiener²

2013

Autex Research Journal

View full text Add to dashboard Cite

The aim of this study was to determine release rate and changes in polyphenols’ content, which were sorbed to carboxymethyl cellulose gel and subsequently desorbed. An aqueous extract of blue marc vine variety Fratava was used as a source of polyphenols. The gel was dried into a solid film and polyphenols were then desorbed again by dissolving this film in saline (isotonic) solution. Further, the influence of different times of high temperature (180°C) of drying gel on change in the amount of released polyphenols and also kinetics of their release in re-transfer of the film on the gel and solution was studied. The process simulates the possible use of carboxymethyl cellulose/ polyphenols film sorbed on textile materials and its contact with the tissues and body fluids such as course of wound healing.

show abstract

The Future of Potassium Bitartrate Stabilization: Minimizing Energy, Wine Loss, and Treatment Time

Geveke

Runnebaum

2020

Catalyst: Discovery into Practice

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

The use of carboxymethylcellulose for the tartaric stabilization of white wines, in comparison with other oenological additives

Cited by 3 publications

References 0 publications

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

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

Development of carboxymethyl cellulose/ polyphenols gels for textile applications

The Future of Potassium Bitartrate Stabilization: Minimizing Energy, Wine Loss, and Treatment Time

Contact Info

Product

Resources

About