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

Abstract

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.

The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine

“…Some of these disagreements can be attributed to methodological differences, cationic resins and treatments, and pHdependent extraction of volatile compounds used in GC sample preparation. Independently of this, most of the work involving the treatment of wines with cationic resins evidenced a reduction of the aromatic characteristics of the wines (Benitez et al, 2002, Walker et al, 2002, Lasanta et al, 2013, Ibeas et al, 2015, Ponce et al, 2018.…”

“…Mira et al (2006), Cabrita et al (2014), Ibeas et al (2015), and Ponce et al (2018) showed that the treatment of red and white wines with cation exchange resin results in lower pH, and higher total acidity. Ponce et al (2018) evaluated ion exchange resins applied in wines with several varieties of white and red grapes, on a laboratory and industrial scale, and showed that a significant reduction of the concentrations of Ca, K, Na, Mg, Cu, Mn, Fe and Zn after treatment with resins. Similar results were obtained by Palacios et al (2001) after the passage of sherry wines by the resin, and Tamasi et al (2018) using two types of resin on sweet and dessert wines.…”

“…Similar results were obtained by Palacios et al (2001) after the passage of sherry wines by the resin, and Tamasi et al (2018) using two types of resin on sweet and dessert wines. Moreover, several authors (Cabrita et al, 2014, Ibeas et al, 2015, Ponce et al, 2018 pointed out that the reduction of cations concentration after cationic resin-treated wines resulted in higher tartaric stability by an increase of tartaric acid and a consequent reduction on tartaric salts. Mean values ± standard deviation followed by different letters are significantly different according to the Tukey's test; n.s.non-significant; * significant (p<0.05); ** very significant (p<0.01); Volatile Acidity (expressed as acetic acid); Total Acidity (expressed as tartaric acid); TP Index = Total Polyphenols Index (expressed as absorbance at 280 nm); Folin-Ciocalteau Index (expressed in mg/L of gallic acid).…”

Adsorption of Anthocyanins by Cation and Anion Exchange Resins with Aromatic and Aliphatic Polymer Matrices

“…Indeed, in 2000, Scopus indexed 314 publications on mainly the medical properties of these substances, but since 2015, the number of publications has exceeded 2000 per year. The main focus of this research has shifted to the preservation of anthocyanins and other polyphenols in juices and wines during their production [ 11 , 12 , 13 ] as well as to anthocyanins extraction from natural sources (primarily from winemaking waste [ 4 ]); in processing berries, fruits, vegetables [ 14 , 15 , 16 , 17 , 18 , 19 , 20 ]; or in discoloration of food [ 21 , 22 ] and waste water [ 23 , 24 , 25 ].…”

Ionic Exchange Resins and Hydrogels for Capturing Metal Ions in Selected Sweet Dessert Wines

“…Another undesired effect caused by high concentrations of tartaric acid is the sense of astringency. The usage of ionic exchange resins for the pH and acidity tuning, as well as for improving the tartaric and oxidative stability in wines, has been performed for decades, by using many kind of materials, spanning from commercial styrene-divinylbenzene copolymer gels, mostly containing functional groups of sulphonic acid [ 7 , 8 , 9 , 10 ], polyvinylimidazole and polyvinylpyrrolidone copolymers (PVI-PVP) [ 11 , 12 ], Dowex resins [ 13 ], chelating iminodiacetate [ 13 ], and carboxylmethylcellulose (CMC) [ 14 ] based materials. However, the resins that are commonly used by the wine-making companies, and currently accepted by law [ 15 ], are only PVI-PVP copolymers and CMC-based materials.…”