Influence of ph and temperature on metatartaric acid efficiency in white wine tartaric stabilization

Detalhes bibliográficos
Autor(a) principal: Morello, Alessandro
Data de Publicação: 2012
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/8625
Resumo: Mestrado Vinifera EuroMaster - Instituto Superior de Agronomia
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spelling Influence of ph and temperature on metatartaric acid efficiency in white wine tartaric stabilizationwinetartaric stabilitymetatartaric acidelectrical conductivityphtemperatureMestrado Vinifera EuroMaster - Instituto Superior de AgronomiaThe sensitivity of metatartaric acid (MA) to high temperatures is the main limit for its actual use in enology. For this reason MA is generally used only for ready-to-drink wines that are stored for few months in bottle. The objective of this work was to obtain more information about the use of MA in order to prevent tartaric salts precipitation in wine by monitoring its effectiveness along the time. Tartaric stability was followed in a white wine during a ten-week experiment. 10 g/Hl of MA was added to wines with different five pH values, namely 3.0, 3.2, 3.5, 3.7 and 3.9 at room temperature (20°C), and to wines at original pH of 3.2 under three different temperatures commonly found in real storage conditions, precisely 12°C, 20°C and 35°C. To monitor tartaric stability we used a test based on the electrical conductivity developed by Boulton (1983). At the end of the experiment we found both a pH and a temperature effect. It was found a polynomial relation (R2 = 0,85) between tartaric stability and pH. The highest the pH, the highest the instability and the shortest the protection against tartrates precipitation. Furthermore, over 20°C we observed a rapid general decrease of MA effectiveness and that there was a linear relation (R2 = 0,99) between temperature and tartaric stability, so that we can affirm that the highest the temperature, the higher the wine instability; this is probably due to a faster MA hydrolysis. Metatartaric acid is surely able to prevent tartrates precipitation, but since in our experimental conditions it could not protect the wine for longer than one month, we would suggest extreme prudence about its use especially during long storage periodsISA/ULLaureano, OlgaRepositório da Universidade de LisboaMorello, Alessandro2015-12-31T01:30:11Z20122012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/8625engMorello, A. - Influence of ph and temperature on metatartaric acid efficiency in white wine tartaric stabilization. Lisboa: ISA, 2012, 82 p.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-24T01:32:24Zoai:www.repository.utl.pt:10400.5/8625Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:55:35.343376Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Influence of ph and temperature on metatartaric acid efficiency in white wine tartaric stabilization
title Influence of ph and temperature on metatartaric acid efficiency in white wine tartaric stabilization
spellingShingle Influence of ph and temperature on metatartaric acid efficiency in white wine tartaric stabilization
Morello, Alessandro
wine
tartaric stability
metatartaric acid
electrical conductivity
ph
temperature
title_short Influence of ph and temperature on metatartaric acid efficiency in white wine tartaric stabilization
title_full Influence of ph and temperature on metatartaric acid efficiency in white wine tartaric stabilization
title_fullStr Influence of ph and temperature on metatartaric acid efficiency in white wine tartaric stabilization
title_full_unstemmed Influence of ph and temperature on metatartaric acid efficiency in white wine tartaric stabilization
title_sort Influence of ph and temperature on metatartaric acid efficiency in white wine tartaric stabilization
author Morello, Alessandro
author_facet Morello, Alessandro
author_role author
dc.contributor.none.fl_str_mv Laureano, Olga
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Morello, Alessandro
dc.subject.por.fl_str_mv wine
tartaric stability
metatartaric acid
electrical conductivity
ph
temperature
topic wine
tartaric stability
metatartaric acid
electrical conductivity
ph
temperature
description Mestrado Vinifera EuroMaster - Instituto Superior de Agronomia
publishDate 2012
dc.date.none.fl_str_mv 2012
2012-01-01T00:00:00Z
2015-12-31T01:30:11Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/8625
url http://hdl.handle.net/10400.5/8625
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Morello, A. - Influence of ph and temperature on metatartaric acid efficiency in white wine tartaric stabilization. Lisboa: ISA, 2012, 82 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISA/UL
publisher.none.fl_str_mv ISA/UL
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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