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Influence of Protective Colloids on Calcium Tartrate Stability and the Astringency Perception in a Red Wine.
Cisterna-Castillo, Matías; Covarrubias, José Ignacio; Medel-Marabolí, Marcela; Peña-Neira, Alvaro; Gil I Cortiella, Mariona.
Afiliação
  • Cisterna-Castillo M; Department of Agro-Industry and Enology, Facultad de Ciencias Agronómicas, Universidad de Chile, Santa Rosa 11315, La Pintana, Santiago 8820000, Chile.
  • Covarrubias JI; Department of Agricultural Production, Facultad de Ciencias Agronómicas, Universidad de Chile, Santa Rosa 11315, La Pintana, Santiago 8820000, Chile.
  • Medel-Marabolí M; Department of Agro-Industry and Enology, Facultad de Ciencias Agronómicas, Universidad de Chile, Santa Rosa 11315, La Pintana, Santiago 8820000, Chile.
  • Peña-Neira A; Department of Agro-Industry and Enology, Facultad de Ciencias Agronómicas, Universidad de Chile, Santa Rosa 11315, La Pintana, Santiago 8820000, Chile.
  • Gil I Cortiella M; Instituto de Ciencias Aplicadas, Facultad de Ingeniería, Universidad Autónoma de Chile, Av. El Llano Subercaseaux 2801, San Miguel, Santiago 8910060, Chile.
Foods ; 13(19)2024 Sep 26.
Article em En | MEDLINE | ID: mdl-39410100
ABSTRACT
Calcium tartrate instability in wines has been a neglected topic for many years. However, it seems that this problem is gaining prominence, and the industry welcomes inputs to address this issue. Among the alternatives that winemakers use for tartrate salt stabilization, the addition of authorized protective colloids is one of the best choices because they are easy to apply and have a low energetic cost. In the present study, the same red wine was treated with five different commercially available protective colloids in triplicate. The effectiveness of such colloids on calcium tartrate potential instability was estimated, in addition to their side effects on the phenolic composition of the treated wines and their astringency perception, as assessed by sensory analyses of the treated wine. The results show that, under these trial conditions, carboxymethylcellulose is the best choice for reducing the risk of calcium tartrate precipitation in wine. Moreover, the application of protective colloids to the wines had little effect on their color, phenolic composition, or evolution during one year of bottle storage. Finally, the addition of protective colloids did not impact the astringency intensity, but it influenced the dynamic perception of astringency according to the temporal dominance of sensation analysis.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Chile País de publicação: Suíça

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Chile País de publicação: Suíça