Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline
remove_circle_outline

Journals

Article Types

Countries / Regions

Search Results (2)

Search Parameters:
Keywords = calcium tartrate instability

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
17 pages, 2888 KiB  
Article
Influence of Protective Colloids on Calcium Tartrate Stability and the Astringency Perception in a Red Wine
by Matías Cisterna-Castillo, José Ignacio Covarrubias, Marcela Medel-Marabolí, Alvaro Peña-Neira and Mariona Gil i Cortiella
Foods 2024, 13(19), 3065; https://doi.org/10.3390/foods13193065 - 26 Sep 2024
Cited by 3 | Viewed by 1231
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 [...] Read more.
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. Full article
Show Figures

Graphical abstract

14 pages, 1230 KiB  
Article
Efficiency of Alginic Acid, Sodium Carboxymethylcellulose, and Potassium Polyaspartate as Calcium Tartrate Stabilizers in Wines
by Fernanda Cosme, Luís Filipe-Ribeiro, Ana Coixão, Mário Bezerra and Fernando M. Nunes
Foods 2024, 13(12), 1880; https://doi.org/10.3390/foods13121880 - 15 Jun 2024
Cited by 3 | Viewed by 1774
Abstract
The instability of calcium tartrate (CaT) in wines occurs when the effective concentration of ions surpasses the solubility product, leading to the formation of CaT crystals. Unlike potassium hydrogen tartrate (KHT), temperature has little effect on the rate of CaT precipitation, making cold [...] Read more.
The instability of calcium tartrate (CaT) in wines occurs when the effective concentration of ions surpasses the solubility product, leading to the formation of CaT crystals. Unlike potassium hydrogen tartrate (KHT), temperature has little effect on the rate of CaT precipitation, making cold stabilization ineffective. Additives like metatartaric acid and carboxymethylcellulose (CMC) have been used to mitigate this problem, but metatartaric acid’s effectiveness is limited due to hydrolysis. Additionally, potassium polyaspartate (KPA), commonly used as a KHT stabilizer, has been reported to reduce wine stability regarding CaT instability. Therefore, exploring alternative stabilization methods is crucial. Alginic acid, permitted as a processing aid in winemaking, can be an alternative to CMC and metatartaric acid due to its strong negative charge and ability to bind calcium ions. This study aimed to assess alginic acid’s efficacy as a CaT stabilizer compared to CMC and investigate the impact of KPA on CaT instability. The results showed that KPA did not increase CaT instability and even improved its stability in some wines. Alginic acid outperformed both CMC and KPA in mitigating CaT instability, possibly due to its higher zeta potential and calcium ion complexation ability. This study is the first to investigate the use of alginic acid for CaT stability in wine. Full article
(This article belongs to the Section Food Quality and Safety)
Show Figures

Figure 1

Back to TopTop