添加不同羧甲基纤维素对红酒酒石稳定性的初步研究

IF 1.1 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Ciencia E Tecnica Vitivinicola Pub Date : 2018-01-01 DOI:10.1051/CTV/20183301047
E. Pittari, S. Catarino, M. C. Andrade, J. Ricardo-da-Silva
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引用次数: 4

摘要

尽管酒石酸盐沉淀是年轻葡萄酒的物理化学稳定的自然现象,但瓶装葡萄酒中的酒石酸盐沉淀通常被理解为质量缺陷。羧甲基纤维素(CMC)是一种酒石酸盐结晶抑制剂,被OIV批准为酿酒添加剂,目前仅用于白葡萄酒和起泡葡萄酒。本探索性研究的目的是研究不同CMC对酒石酸盐稳定性、着色剂稳定性、浊度、综合酚类成分和色度特性对酒石酸不稳定红葡萄酒的影响。所测CMC均能抑制酒石酸钾在红酒中的结晶,提高其酒石酸稳定性。观察到葡萄酒的颜色强度、有色花青素浓度和浊度略有增加。证实无着色剂沉淀。该研究似乎表明,CMC可以成为其他酒石质稳定处理的有效替代方法,也适用于红葡萄酒,为CMC在这类葡萄酒中的应用开辟了新的前景和场景。
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Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses
Despite being natural phenomena of physical-chemical stabilization of young wines, tartrate precipitations in bottled wines are often understood as a quality fault. Carboxymethylcellulose (CMC) is an inhibitor of tartaric salts crystallization, authorized as oenological additive, which application is currently limited to white and sparkling wines by OIV. The aim of this exploratory research was to study the effect of different CMC on a (tartaric) unstable red wine, in terms of tartrate stability, colouring matter stability, turbidity, comprehensive phenolic composition, and chromatic characteristics. All the CMC tested were able to inhibit potassium bitartrate crystallization in the red wine, promoting its tartaric stability. Slight increase in the colour intensity, coloured anthocyanins concentration, and turbidity of the wine were observed. No colouring matter precipitation was verified. The study seems to indicate that the CMC can be an efficient alternative to other tartaric stabilization treatments, also in red wines, opening new prospective and scenarios concerning the use of CMC in this type of wines.
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来源期刊
Ciencia E Tecnica Vitivinicola
Ciencia E Tecnica Vitivinicola Agricultural and Biological Sciences-Food Science
自引率
12.50%
发文量
5
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.
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