The influence of wine polymers on the spontaneous precipitation of calcium tartrate in a model wine solution

Abstract

Summary The influence of wine polymers on the spontaneous precipitation of calcium tartrate in a model wine system has been examined. Rhamnogalacturonan‐I was identified as the most effective inhibitor (precipitation induction time of 180 min compared with 7 min for the standard model). It is argued that this is a consequence of rhamnogalacturonan‐I's ability to participate in the ‘egg‐box’ type sequestration of calcium ions. The more structurally complex rhamnogalacturonan‐II had only a minor influence on the induction time (22 min). Arabinogalactan proteins and mannoproteins also have little influence with induction times ranging from 12 to 15 min. An ultra‐filtration study of four Chardonnay wines, prepared with and without the use of pectolytic enzymes, was performed in a search for conditions that might maximise the concentration of rhamnogalacturonan‐I. However, rhamnogalacturonan‐I could not be identified in any of the four wines. Implications of these observations, specifically the need to understand the inhibition exerted by specific uronic acids, for winemaking and calcium tartrate precipitation are discussed.

Unravelling the composition and envisaging the formation of sediments in traditional Chinese vinegar

“…Sediments may spontaneously form in many liquid foods, such as wine (Pellerin et al, 2013;Prakash et al, 2016), beer (Steiner et al, 2010;Rice et al, 2017), soy sauce (Gao et al, 2013), tea (Kim & Talcott, 2012), fruit juice (Zhou et al, 2010) and milk (Spanos et al, 2007), which affects the sensory quality of products and consumer psychology negatively and thus results in a decrease of product acceptability in the market. The composition of sediments can vary widely because of food varieties, raw materials, microorganisms and production processes.…”

Efficiency of Alginic Acid, Sodium Carboxymethylcellulose, and Potassium Polyaspartate as Calcium Tartrate Stabilizers in Wines

“…For all the wine parameters analyzed, only the initial calcium concentration (R = 0.8895) and total acidity (R = 0.4885) presented a significant correlation with the calcium tartrate instability (ΔCa). Although these observed correlations were expected, it is known that other factors, such as the pH, alcohol content, organic acid content, and polysaccharides, among others, can influence calcium tartare instability [ 7 , 11 , 14 , 34 , 35 , 36 ]. To understand the relative contributions of the different wine variables to the measured calcium tartrate instability (ΔCa), an MLR analysis was performed using C Ca i, pH, alcohol strength, total acidity, C K i, malic acid content, density, and the concentration product as continuous predictors ( Figure 1 A).…”

“…Therefore, a study of the long-term stabilizing effects should be conducted with different application doses of the three additives in order to optimize their concentration and relation to the initial Nevertheless, it cannot be excluded that this higher stabilizing effect of alginic acid in inhibiting calcium tartrate precipitation may also be due to the higher affinity of alginic acid for calcium ions. For example, Pellerin et al [36] showed that among wine polysaccharides, RG-I inhibits calcium tartrate precipitation as a result of its ability to participate in calcium ion sequestration, while RG-II is much less effective. Also, arabinogalactan proteins and mannoproteins have been shown to have a reduced or even no effect on the induction time of CaT.…”

Potassium bitartrate crystallisation in wine and its inhibition

“…As with the whites, RG-II could not be detected in the samples but RG-I was found, as were arabinogalactan-proteins and MPs, which were in similar proportion to that of RG-I. Recently, the influence of wine polymers on the spontaneous precipitation of CaT in a model wine system was examined (Pellerin et al 2013). For this tartrate salt, RG-I was identified as the most effective inhibitor, far more so than RG-II, with arabinogalactan proteins and MPs having little influence.…”

“…Such an effect of RG-I on crystal formation has also been observed in model wines (Gerbaud et al 1997). Recently, the influence of wine polymers on the spontaneous precipitation of CaT in a model wine system was examined (Pellerin et al 2013). The phenolic acids included caftaric and coutaric acids, with the majority being 2-S-glutathionyl caftaric acid (grape reaction product).…”