Wine tartaric stabilization by electrodialysis and its assessment by the saturation temperature

“…When wine is treated with electrodialysis, there were no significant differences in color, aroma, and flavor when compared with cold stabilized wine (Gonçalves et al 2003). However, there have been contradicting studies that state there is a slight loss in aroma and flavor when treated with electrodialysis relative to cold stabilization, but still at an acceptable level (Gómez Benítez et al 2003).…”

Section: Sensory Characteristicsmentioning

confidence: 96%

“…A trend was found that the higher the deionization degree for three different types of wine, the more potassium, calcium, and tartaric acid was removed (Gonçalves et al 2003). With less of these major components that contribute to crystallization and instability, it can be inferred that the wine is inherently more stable.…”

Section: Deionization Degree and Stabilitymentioning

confidence: 99%

“…The two graphs of conductivity versus temperature are superimposed and the point of intersection of the two lines is the saturation temperature. The determination of saturation temperature of the wine is the most accurate and reliable compared to the other tests, because it measures the solubility of the salt, and not the crystallization rate, which is more unpredictable (Gonçalves et al 2003;Ribereau-Gayon et al 2006) …”

Section: Saturation Temperature Determinationmentioning

confidence: 99%

“…Electrodialysis mainly removes potassium, calcium, sulphates, and tartaric acid, while cold stabilization primarily removes potassium and tartaric acid. Also worth noting is that anions, malic, lactic, and acetic acid do not change significantly because their concentrations are so small compared to tartaric and sulphuric acids (Gonçalves et al 2003). Even though electrodialysis removes more components from the wine, the reason why it can be seen as beneficial is because it removes calcium.…”

Section: Deionization Degree and Stabilitymentioning

confidence: 99%

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An Electrolytic Method for Tartrate Stabilization in Chardonnay Wine

Chen¹

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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.

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Food Industry Applications

Lipnizki¹,

Dupuy²

2013

Encyclopedia of Membrane Science and Technology

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This article provides an overview on established membrane applications in the food industry and focuses on applications of membrane processes in the production of beer, wine, fruit juice, food additives, and dairy products such as milk, whey, and cheese. Furthermore, as the food industry is a highly water consuming industry one section of this article is dedicated to water preparation and wastewater treatment with membranes. The concluding sections will provide an outlook on the future of membrane technologies in the food industry.

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Wine tartaric stabilization by electrodialysis and its assessment by the saturation temperature

Cited by 71 publications

References 6 publications

Membrane Processes in Must and Wine Industries

Membrane Processes in Must and Wine Industries

An Electrolytic Method for Tartrate Stabilization in Chardonnay Wine

Food Industry Applications

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