Chemical modeling for pH prediction of acidified musts with gypsum and tartaric acid in warm regions

Gómez, J A Alvarez; Lasanta, Cristina; Palacios-Santander, José María; Aguilera, Laura Cubillana

doi:10.1016/j.foodchem.2014.07.058

Cited by 5 publications

(9 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Considering the good pH predictions at pilot scale tests [16,17], linear regression lines were calculated for every acidifier. For acidification with calcium sulphate the regression line equation is:…”

Section: Acidifier Behaviors At Pilot Scalementioning

confidence: 99%

“…Moreno and Peinado [14] updated and improved the model proposed by Usseglio-Tomasset [15] and developed a simple and easy to apply model. In this model the acidity of wine is considered to be due to a monoprotic acid and has been previously developed in [16,17]. In this model the effect on pH of adding X meq/L of tartaric acid can be predicted with the following equation…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comprehensive chemical study of the acidification of musts in Sherry area with calcium sulphate and tartaric acid

et al. 2016

Self Cite

View full text Add to dashboard Cite

Abstract. Calcium sulphate addition has traditionally been used in Sherry winemaking to reduce the necessary dose of tartaric acid. It is not easy to predict the final pH of a mixed tartaric acid and calcium sulphate addition and to determine the necessary doses to reach the final pH required by the winemaker because there are several interrelated chemical equilibra implied (tartaric acid dissociation, calcium tartrate and potassium bitartrate precipitation etc.). To predict the effect on pH, several chemical modeling approaches have been described in the literature. It is noteworthy to mention the simplified model where the acidity of wine is considered to be due to a monoprotic acid. In this work the prediction of pH at industrial scale was confirmed and its practical application was facilitated by linear regression lines prepared with pilot scale data. Additionally, sensory analysis of wines acidified with calcium sulphate and tartaric acid alone and mixed indicates that there are great differences among them in taste and that mixed acidification is the preferred by the tasters. That confirms the good comprehension of the chemical equilibria involved in this practice and supply very useful information for its final approval in OIV.

show abstract

Section: Acidifier Behaviors At Pilot Scalementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comprehensive chemical study of the acidification of musts in Sherry area with calcium sulphate and tartaric acid

et al. 2016

Self Cite

View full text Add to dashboard Cite

show abstract

“…The initial processing of data, as well as the modelling were performed using Microsoft Excel 2013 ® (for further details, see reference [19]). Statistical analyses were performed using Statgraphics Centurion version 2.16.04 (StatPoint Technologies, USA).…”

Section: Statistical Treatment Of Data and Modellingmentioning

confidence: 99%

Acidification of musts in warm regions with tartaric acid and calcium sulfate at industrial scale

Gómez

Lasanta

Aguilera

et al. 2015

BIO Web of Conferences

View full text Add to dashboard Cite

Abstract. Acidification of musts is necessary in warm areas where high temperatures during ripening accelerate breathing combustion of tartaric acid and, in particular, malic acid in the berries. L(+) tartaric acid, L(-) or D,L malic acid and lactic acids are the only chemical acidifiers authorized by the OIV and European Community regulations. The use of calcium sulfate (gypsum: CaSO 4 ·2H 2 O) is also authorized in the European Community as a complementary acidifier in generous and generous liquor wines from Spain (a practice known as plastering), provided that the residual sulfate content in the wine does not exceed 2.5 g/L expressed as potassium sulfate. However, this practice is not yet approved by OIV. To predict the effect on pH of different acidifiers, several chemical modeling approaches have been described in the literature, in particular a simplified model where the acidity of wine is considered to be due to a monoprotic acid. The aim of this work is to verify this model at pilot and industrial scale in the acidification of musts with tartaric and calcium sulfate, added either individually and in combination, using doses up to 3 g/L and to study the modifications that these practices produce on the compositions of the resulting wines. This work supplies useful information to study this practice in OIV in order to consider its approval.

show abstract

“…In this model the acidity of wine is considered to be due to a monoprotic acid. This model has been developed and verified in [6,7], obtaining errors in pH predictions lower than 5%. However for winemakers is more interesting to predict the necessary acidifier dose to reach the required pH.…”

Section: Introductionmentioning

confidence: 99%

“…To predict the dose of acidifiers it is necessary to change the equations proposed in [6] in this way: For tartaric acid:…”

Section: Introductionmentioning

confidence: 99%

Development of a chemical model to predict the doses of calcium sulfate and tartaric acid to acidify musts in Sherry area

et al. 2017

Self Cite

View full text Add to dashboard Cite

Calcium sulfate is normally used as a complementary acidifier combined with tartaric acid. The doses corresponding to each one depend on the desired reduction of pH and on the composition of musts. However, considering that there are several interrelated chemical equilibria implied (tartaric acid dissociation, calcium tartrate and potassium bitartrate precipitation, etc.), it is not easy to predict the effect on pH of a mixed tartaric acid and calcium sulfate addition and to determine the necessary doses to reach the final pH required by the winemaker. In a model previously developed by the authors, the prediction of pH after an acidification was properly achieved. On the contrary, in the same model the prediction of the necessary doses of acidifiers to achieve a desired pH have higher errors due to some parameters, as pH and pK, are found as exponential functions in the equations. This work develops and verify the necessary corrections to the models so that appropriate predictions of the doses are obtained. With these corrections, prediction errors of less than 5% were obtained for all doses of acidifiers, confirming the good comprehension of the chemical equilibria involved in this practice.

show abstract

Chemical modeling for pH prediction of acidified musts with gypsum and tartaric acid in warm regions

Cited by 5 publications

References 9 publications

Comprehensive chemical study of the acidification of musts in Sherry area with calcium sulphate and tartaric acid

Comprehensive chemical study of the acidification of musts in Sherry area with calcium sulphate and tartaric acid

Acidification of musts in warm regions with tartaric acid and calcium sulfate at industrial scale

Development of a chemical model to predict the doses of calcium sulfate and tartaric acid to acidify musts in Sherry area

Contact Info

Product

Resources

About