Use of ion exchange resins for tartrate wine stabilization

Abstract

<p style="text-align: justify;">The application of the cation exchange and double cation-anion exchange resins, regarding the wine tartrate stabilization, without previous treatment of wine by cold has been studied as well as their influence in phenolic, mineral and organic acid composition. The R1 resin was used in Mg2+, Na+ and H+ form, the R2 resin was always used in H+ form, and the R3 was used in OH- form. The eluted wine was assembled with untreated wine to obtain stable wine. The R2 resin showed to be more efficient to enhance the tartrate stabilization than R1 in Mg2+ form; however in H+ form, the behaviour of both resins was quite similar. The tartrate stabilization results to double cation anion exchange were similar to the results obtained with cation exchange.</p>

Croatian wine market, support policy and specific obstacles to wine exports

“…By wine standards of Peoples Republic of China it is forbidden to use tartaric stabilisators: "metatartaric acid" and CMC (carboxymethyl cellulose) in wine production. Contrary, use of more expensive "ion exchange resin" (Mira et al, 2006) or traditional but insecure procedure of "cold stabilization" is allowed. In addition, China forbids beverage preservative -DMDC (dimethyl dicarbonate) in wine, at same time DMDC is confirmed to be safe in EU and USA.…”

Precipitation Copolymerization of Vinyl‐Imidazole and Vinyl‐Pyrrolidone, 1 – Experimental Analysis

“…On the other hand, the imidazole structure of VI possesses a marked tendency to complex formation both with organic substrates (e.g., proteins, enzymes, and dyes) and with metal ions, such as iron, copper, nickel, and silver. Due to this ability to form complexes with various low molecular weight compounds, VI copolymers are used in several industrial applications, such as photographic industry, dyeing of textile fibers and plastic surfaces, removal of heavy metals in wines, printing of special papers, and coupling agents in corrosion prevention 3–6. Finally, the presence of the imidazole ring (contained in L ‐histidine) in the active site of several hydrolytic enzymes has suggested the use of PVI and its copolymers as catalysts of activated ester hydrolysis 3…”

An Electrolytic Method for Tartrate Stabilization in Chardonnay Wine

“…However, for cation exchange, no significant difference in sensory evaluations was determined when compared to cold treated wine (Mira et al 2006). It is well known that pH values correspond to the color of wine, therefore ion exchange resins affect the color of wine which has lower hue and higher intensity values (Walker et al 2004;Lasanta et al 2013).…”

“…It acts as a protective colloid that inhibits tartrate crystallization (Lasanta and Gómez 2012 Cation exchangers are used to stabilize wine. Anion exchangers are not allowed by the OIV due to negative effects in the physiochemical composition and sensory evaluations (Mira et al 2006;Lasanta et al 2013). For cation exchangers, cations such as Na, K, Mg, and Ca are exchanged for H+ or Na+, meaning tartaric acid concentration is not affected.…”

“…On the other hand, electrodialysis uses more water than cold stabilization, more energy than theoretically predicted, and the capital cost of the equipment is more than twice as expensive as the already established cold stabilization tanks (Low et al 2008). Two of the more thorough economic reviews were done on various tartrate stabilization methods, and cold stabilization was determined to be the more economical than electrodialysis in Some studies have shown there are not significant differences in sensory characteristics, however it is true that either the acidity will increase if using H+ resins or the sodium concentration will increase if using Na resins (Mira et al 2006). …”