Content of metals and organic acids from experimental sparkling white wine

Abstract

This work is focused on the study of the influence of different strains of yeasts on the concentration of organic acids, metallic content, and other physical-chemical parameters from experimental sparkling white wines produced by traditional method (bottle fermented). This study was required due to climatic conditions varying from year to year, generating grape harvests with very high alcoholic potential, and very low values for total acidity. In this case, a Muscat Ottonel grape must was used and passed by a reverse osmosis process. The obtained permeate was mixed with a calculated amount of the concentrate to generate a must with a potential of 10.5% (v/v) alcohol, in order o to obtain the base wine for the second fermentation. After fermentation, the wine was treated to get tartaric, protein and microbiological stabilization. For the second fermentation four different strains of yeast species Saccharomyces cerevisiae were used. Bottle fermentation and storage was performed at a constant temperature of approximately 12 • C. After six months of storage, sparkling wine samples were analyzed. The metal content was determined using AAS method, and organic acid concentration was determined by a HPLC method. The main physical-chemical characteristics were determined (alcohol concentration, total acidity, volatile acidity, total dry extract, free SO 2 , total SO 2 , density, pH, conductivity) based on OIV methods. The results obtained indicated significant differences of the analyzed parameters.

Volatile Profile Characterization of Croatian Commercial Sparkling Wines

“…There was no significant difference observed among the sparkling wines in terms of main organic acids as well as pH values. The most abundant acid was tartaric with an average concentration between 2.06 and 2.35 g L −1 , values similar to ones published by Focea et al, Caliari et al and Gallardo-Chacón et al [ 20 , 21 , 22 ], but much higher compared to results published by Sartor et al [ 23 ]. Conversely, malic acid concentrations were relatively low when compared to literature data by Caliari et al and Sartor and al.…”

Heavy Metals in Foods and Beverages: Global Situation, Health Risks and Reduction Methods

“…This can be attributed to their concentrations of proteins, carbohydrates, and phenolic compounds, which contain carboxyl, hydroxyl, sulphate, phosphate, and amino groups capable of binding metal ions [ 102 ]. Existing research papers generally report low amounts of heavy metals in wine [ 58 , 103 , 104 ]. According to Orescanin et al [ 58 ], red wine usually contains higher concentrations of metal elements than white wine.…”

“…Some processes (ion exchange, reverse osmosis, and adsorption) contribute to a significant reduction of metals [ 2 ]. Focea et al [ 103 ] reported an increase in heavy metals during the storage of sparkling wines, which was influenced by the evolution of pH, the activation of prosthetic metalloenzymes, and the ionic balance. Andrieș et al [ 104 ] reported a major difference in metal profile when reverse osmosis was applied to obtain low-alcoholic white wines.…”