The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine

IF 1.1 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Ciencia E Tecnica Vitivinicola Pub Date : 2019-01-01 DOI:10.1051/ctv/20193402091

B. Cisilotto, S. B. Rossato, E. Ficagna, L. C. Wetzstein, A. Gava, G. M. Gugel, A. Delamare, S. Echeverrigaray

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引用次数: 4

Abstract

Ion exchange resins are polymers with high physical and chemical stability, which, upon activation, acquire positive charge (H+) ions which interchange with existing cations during musts or wines treatment. The chemical composition of the grape must, and wines are highly affected by said modifications. This study aimed to evaluate the impact of the cationic resin treatments on the physicochemical and organoleptic characteristics of base white wines for sparkling wine production. Thus for, Chardonnay must was exposed to a cation exchange resin specific for oenological usage, and fermented to obtain wines. Resulting wines included an untreated control sample with pH 3.15 and treated samples with pH 3.08, 3.02 and 2.97. Physicochemical and volatile compounds analyses as well as quantitative sensory evaluations were conducted. The results showed that, on the scenarios tested, treatments with cationic resins before fermentation resulted in wine with higher oxidative stability, with significative variation on the concentration of several volatile compounds that influenced organoleptic perceptions.

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葡萄阳离子交换树脂处理对起泡酒基酒的化学和感官特性的影响

离子交换树脂是一种具有高物理和化学稳定性的聚合物，一经激活，可获得正电荷(H+)离子，在葡萄酒或葡萄酒处理过程中与现有阳离子交换。葡萄的化学成分必须改变，而葡萄酒受到上述修饰的影响很大。本研究旨在评价阳离子树脂处理对起泡酒基础白葡萄酒理化和感官特性的影响。因此，霞多丽必须暴露在一种专门用于酿酒的阳离子交换树脂中，并发酵以获得葡萄酒。得到的葡萄酒包括未经处理的pH值为3.15的对照样品和pH值为3.08、3.02和2.97的处理样品。进行了理化和挥发性化合物分析以及定量感官评价。结果表明，在测试的情况下，在发酵前使用阳离子树脂处理导致葡萄酒具有更高的氧化稳定性，并且影响感官感知的几种挥发性化合物的浓度发生了显着变化。

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来源期刊

Ciencia E Tecnica Vitivinicola Agricultural and Biological Sciences-Food Science

自引率

12.50%

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期刊介绍： Ciência e Técnica Vitivinícola (Journal of Viticulture and Enology) is an international journal that publishes original articles, research notes and review articles, written in Portuguese or in English, on the various fields of the science and technology of vine and wine: Viticulture, Enology and Vitivinicultural economy.