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Cosme F, Oliveira R, Filipe-Ribeiro L, Nunes FM. Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid. Foods 2024; 13:2734. [PMID: 39272500 PMCID: PMC11394989 DOI: 10.3390/foods13172734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 08/21/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024] Open
Abstract
The primary cause of bottled wine sediment is tartrate crystal precipitation. To prevent this, wines undergo a stabilization process before bottling. The most commonly used method is cold stabilization, which induces the precipitation of tartrate crystals that are then removed, thereby eliminating the excess ions that cause instability in wine. Another approach to tartaric stabilization is using enological stabilizers with a colloid protective effect, which prevents the formation of tartrate crystals. The most commonly used tartaric stabilizers are sodium carboxymethylcellulose (CMC) and metatartaric acid. However, both have drawbacks: they are semi-synthetic products, and metatartaric acid degrades over time, losing its stabilizing effect. This study aims to compare the effects of cold stabilization, stabilization with CMC, and metatartaric acid on the chemical composition, particularly the volatilome, of white, rosé, and red wines. Cold stabilization significantly impacted the wine volatilome, especially in white and rosé wines, by decreasing total alcohols and increasing total esters. It also reduced the color intensity of rosé and red wines by lowering monomeric anthocyanins. In contrast, enological stabilizers had minimal impact on the wines' phenolic composition, chromatic characteristics, and volatilome. The sensory impact of cold stabilization is complex; it can potentially enhance the aroma of white and rosé wines by increasing ester VOCs and decreasing higher alcohols, but it negatively affects the color of rosé and red wines.
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Affiliation(s)
- Fernanda Cosme
- CQ-VR, Chemistry Research Centre-Vila Real, Food and Wine Chemistry Lab, Biology and Environment Department, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Rui Oliveira
- CQ-VR, Chemistry Research Centre-Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Luís Filipe-Ribeiro
- CQ-VR, Chemistry Research Centre-Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Fernando M Nunes
- CQ-VR, Chemistry Research Centre-Vila Real, Food and Wine Chemistry Lab, Chemistry Department, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
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Natolino A, Tat L, Gallo A, Roman T, Celotti E. Use of potassium polyaspartate on white wines: interaction with proteins and aroma compounds. Food Res Int 2023; 168:112768. [PMID: 37120218 DOI: 10.1016/j.foodres.2023.112768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 03/07/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
The precipitation of tartaric salts represents one of the main visual sensory faults of white wines. It can be prevented by cold stabilization or adding some adjuvants, such as potassium polyaspartate (KPA). KPA is a biopolymer that can limit the precipitation of tartaric salts linking the potassium cation, however, it could interact also with other compounds affecting wine quality. The present work aims to study the effect of potassium polyaspartate on proteins and aroma compounds of two white wines, at different storage temperatures (4 °C and 16 °C). The KPA addition showed positive effects on the quality of wines, with a significant decrease of unstable proteins (up to 92%), also related to better wine protein stability indices. A Logistic function well described the effect of KPA and storage temperature on protein concentration (R2 > 0.93; NRMSD: 1.54-3.82%). Moreover, the KPA addition allowed the preservation of the aroma concentration and no adversely effects were pointed out. Alternatively to common enological adjuvants, KPA could be considered a multifunctional product against tartaric and protein instability of white wines, avoiding adverse effects on their aroma profile.
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Affiliation(s)
- A Natolino
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.
| | - L Tat
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
| | - A Gallo
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all'Adige, Italy
| | - T Roman
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all'Adige, Italy
| | - E Celotti
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
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Tsygurina K, Pasechnaya E, Chuprynina D, Melkonyan K, Rusinova T, Nikonenko V, Pismenskaya N. Electrodialysis Tartrate Stabilization of Wine Materials: Fouling and a New Approach to the Cleaning of Aliphatic Anion-Exchange Membranes. MEMBRANES 2022; 12:1187. [PMID: 36557094 PMCID: PMC9785266 DOI: 10.3390/membranes12121187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 06/17/2023]
Abstract
Electrodialysis (ED) is an attractive method of tartrate stabilization of wine due to its rapidity and reagentlessness. At the same time, fouling of ion-exchange membranes by the components of wine materials is still an unsolved problem. The effect of ethanol, polyphenols (mainly anthocyanins and proanthocyanidins) and saccharides (fructose) on the fouling of aliphatic ion-exchange membranes CJMA-6 and CJMC-5 (manufactured by Hefei Chemjoy Polymer Materials Co. Ltd., Hefei, China) was analyzed using model solutions. It was shown that the mechanism and consequences of fouling are different in the absence of an electric field and during electrodialysis. In particular, a layer of colloidal particles is deposited on the surface of the CJMA-6 anion-exchange membrane in underlimiting current modes. Its thickness increases with increasing current density, apparently due to the implementation of a trap mechanism involving tartaric acid anions, as well as protons, which are products of water splitting and "acid dissociation". A successful attempt was made to clean CJMA-6 in operando by pumping a water-alcohol solution of KCl through the desalination compartment and changing electric field direction. It has been established that such a cleaning process suppresses the subsequent biofouling of ion-exchange membranes. In addition, selective recovery of polyphenols with high antioxidant activity is possible.
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Affiliation(s)
- Kseniia Tsygurina
- Membrane Institute, Kuban State University, 350040 Krasnodar, Russia
| | | | - Daria Chuprynina
- Department of Analytical Chemistry, Kuban State University, 350040 Krasnodar, Russia
| | - Karina Melkonyan
- Central Research Laboratory, Kuban State Medical University, 350040 Krasnodar, Russia
| | - Tatyana Rusinova
- Central Research Laboratory, Kuban State Medical University, 350040 Krasnodar, Russia
| | - Victor Nikonenko
- Membrane Institute, Kuban State University, 350040 Krasnodar, Russia
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Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage. Foods 2022; 11:foods11091179. [PMID: 35563903 PMCID: PMC9103779 DOI: 10.3390/foods11091179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/15/2022] [Accepted: 04/15/2022] [Indexed: 02/05/2023] Open
Abstract
During the storage of wines in bottles, especially white wines, tartrate crystallization often occurs, which reduces the commercial value of the wines and therefore needs to be avoided by performing cold stabilization treatments before bottling. However, whether different cold treatment durations impact the quality of a wine’s aroma has not yet been of special concern. This research was conducted at an industrial scale to explore how cold treatments at −5.3 °C for 10 to 15 days impact the organic acids, aroma compounds, and sensory quality of Riesling dry white wines, and the variation was documented at the end of treatment, and at 6 and 12 months of bottle storage. The results showed that cold treatments significantly reduced tartaric acid concentrations and significantly affected the concentrations of most aroma components in the wines only after 12 months of bottle storage, including the main components of esters, norisoprenoids, terpenoids, and furfural. Moreover, the concentrations of some components showed an increasing trend with the bottle storage, especially 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), the characteristic volatile of Riesling wine, suggesting that an acidic condition resulting from cold treatment might facilitate the conversion of some aroma precursors into volatiles. In conclusion, cold stabilization treatments, within limits, can improve tartaric acid stability and could promote the conservation of aroma compounds during bottle storage without adversely affecting the aroma profile of the wines.
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The Effect of Dicarboxymethyl Cellulose on the Prevention of Protein Haze Formation on White Wine. BEVERAGES 2021. [DOI: 10.3390/beverages7030057] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Wine clarity is a critical aspect in the commercialization of white wines. The formation of wine haze can be attributed to the aggregation and precipitation of heat-unstable wine proteins. Bentonite fining is the commonly used method in winemaking for protein removal, but it is responsible for loss of wine volume and quality. Dicarboxymethyl cellulose (DCMC) was developed as a potential alternative to bentonite. Water-insoluble DCMC was prepared via catalyzed heterogeneous etherification using sodium chloromalonate and potassium iodide. White wine fining trials were benchmarked with different dosages of DCMC against a bentonite. A high-performance liquid chromatography method was optimized for protein quantification. The samples underwent heat stability tests to evaluate wine turbidity before and after fining. Results show that DCMC successfully reduced the wine protein content and turbidity. DCMC produced heat-stable wines with dosages higher than 0.25 g/L. The innovative application of DCMC in the wine sector shows potential due to its ability to stabilize white wines while overcoming problems associated with bentonite, such as lees production and loss of wine, contributing to a more sustainable process.
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Pfahl L, Catarino S, Fontes N, Graça A, Ricardo-da-Silva J. Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine. Foods 2021; 10:foods10071669. [PMID: 34359538 PMCID: PMC8303824 DOI: 10.3390/foods10071669] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 07/12/2021] [Accepted: 07/16/2021] [Indexed: 11/16/2022] Open
Abstract
Tangible variation of sensory characteristics is often observed in wine aged in similar barrels. Barrel-to-barrel variation in barrel-aged wines was investigated in respect of the most important phenolic compounds of oenological interest. A red wine was aged in 49 medium-toasted oak (Quercus petraea) barrels, from four cooperages, for 12 months. The resulting wines were evaluated for chromatic characteristics, anthocyanin-related parameters, total phenols, flavonoids and non-flavonoids phenols, flavanol monomers, and oligomeric and polymeric proanthocyanidins. PCA and ANOVA were applied to investigate the relationships between barrels and to assess cooperage and individual barrel effect. Three cooperages influenced the wine similarly during aging. Anthocyanin-related parameters showed the highest variation, 25–37%, other phenolics varied 3–8.5%, and with two exceptions, chromatic characteristics changed 1.7–3%. The relationship between the number of barrels and the expected variation for each analytical parameter was calculated, as reference for future measurements involving barrel lots, either in wine production or experimental design.
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Affiliation(s)
- Leonard Pfahl
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (L.P.); (J.R.-d.-S.)
| | - Sofia Catarino
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (L.P.); (J.R.-d.-S.)
- CeFEMA—Center of Physics and Engineering of Advanced Materials, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal
- Correspondence:
| | - Natacha Fontes
- Sogrape Vinhos S.A., 4430-809 Avintes, Portugal; (N.F.); (A.G.)
| | - António Graça
- Sogrape Vinhos S.A., 4430-809 Avintes, Portugal; (N.F.); (A.G.)
| | - Jorge Ricardo-da-Silva
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (L.P.); (J.R.-d.-S.)
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Andreeva V, Kashparova V, Chernysheva D, Tokarev D, Kataria Y. Stabilization of wines with polymers and new bio-based carbon materials. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213406014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Wine is a complex product which changes its properties at every production stage, however due to the different processes which take place in the production stage can result into the formation of unwanted turbidity, deposition or can lead to distortion of taste. Despite the advances in improving wine stabilization processes, the search for new materials continues. The present work focuses on clarification of wines on the basis of new polymers and carbon materials obtained from bio-renewable raw materials and byproducts from the production of 2,5-hydroxymethylfurfural (5-HMF).
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