Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins

Abstract

The tartaric stabilization of wines before bottling to avoid the precipitation of tartaric acid salts is an important and common step during wine production. The presence of precipitated salt crystals in bottled wines is detrimental to their quality and can even be a legal issue in some countries. Different methodologies are used in wineries to substitute the classical low-temperature stabilization process, which is an effective but costly process. This study comprises two years of experiments with red wines at an industrial scale. In the first year of the experiment, two subtractive methods (ionic exchange resins and electrodialysis) were tested, whereas two additive methods (potassium polyaspartate and carboxymethyl cellulose, both of them containing gum Arabic) were tested the second year. The tartaric stability of the wines, together with the oenological, chromatic and sensory characteristics, were followed during one year in the bottle. The results indicate that carboxymethyl cellulose and potassium polyaspartate (both combined with gum Arabic) were best at maintaining the sensory and chromatic characteristics during storage, with potassium polyaspartate providing a good tartaric stability to the treated wine and this wine being, in general, preferred in a sensory analysis test.

Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine

“…In respect to total acidity, the average concentration observed in barrel-aged wines was similar to the bottle matured wine. The pH was found to be the same for the bottle matured wine and the barrel-aged wine ( Table 1 ), and lower than that of wine before aging, probably as a consequence of natural tartaric stabilization [ 36 ]. Regarding sulfates, the higher concentrations observed in barrel-aged wines compared to the bottle matured wine, on average plus 158%, are most probably explained by the periodically addition of SO 2 to keep 40 mg/L of free SO 2 .…”

The Effect of Dicarboxymethyl Cellulose on the Prevention of Protein Haze Formation on White Wine

“…The polymer is negatively charged at wine pH due to the presence of malonic groups, which makes it suitable for removing positively charged compounds such as dyes [10]. DCMC has similar structure and properties to carboxymethyl cellulose (CMC), a compound commonly used for wine tartrate stabilization [11]. CMC, having an acidic group with a pKa near 4.5, becomes mostly uncharged at a pH below 3.5, which is common in white wines [12], failing to promote ionic exchange and remove positively charged proteins.…”

Ethanol/Water Separation by Linda Type a Membrane

“…Mem-brane-based processes include Reverse Osmosis, Nano filtration, Dialysis and Pervaporation [18][19][20][21]. And the vacuum evaporation is the cheapest and the most common process [22].And in wine industry, Electro dialysis, Reverse Osmosis, Membrane Contactor are frequently used, but the cross-flow microfiltration(CFMF) [23][24][25][26][27] are widely put into use. However, in the development of CFMF membrane filtration, wine has long been affected by membrane contamination.…”