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Research progress of tartaric acid stabilization on wine characteristics.
Cui, Wenwen; Wang, Xiaoqin; Han, Shuang; Guo, Wentao; Meng, Nan; Li, Jinchen; Sun, Baoguo; Zhang, Xinke.
Afiliação
  • Cui W; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education,Beijing Technology and Business University, Beijing 100048, China.
  • Wang X; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
  • Han S; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education,Beijing Technology and Business University, Beijing 100048, China.
  • Guo W; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
  • Meng N; Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
  • Li J; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education,Beijing Technology and Business University, Beijing 100048, China.
  • Sun B; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
  • Zhang X; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education,Beijing Technology and Business University, Beijing 100048, China.
Food Chem X ; 23: 101728, 2024 Oct 30.
Article em En | MEDLINE | ID: mdl-39253017
ABSTRACT
Tartaric acid is one of the characteristic acids in wine, playing a crucial role in wine characteristics. However, superabundant tartaric acid will form insoluble salts and precipitate in the form of crystals, affecting consumers' purchasing appetite. Therefore, tartaric stability is also one of the important indices for controlling the wine quality. At present, the main processing methods for tartaric stability include cold stabilization, ion exchange treatment, electrodialysis and the addition of exogenous components (gum arabic, metatartaric acid, carboxymethyl cellulose, mannoprotein and potassium polyaspartate). This review summarizes and analyzes the origin of tartaric acid in wine, factors influencing the tartaric stability, detection methods, treatments for tartaric stabilization, and the effects of these methods on the sensory quality of wine. Comparing the effects of these methods on wine quality can provide a basis for the further study of tartaric stabilization methods in order to select an appropriate tartaric stabilization method.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2024 Tipo de documento: Article País de afiliação: China País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2024 Tipo de documento: Article País de afiliação: China País de publicação: Holanda