Effect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristics
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10348/8895 |
Resumo: | The pH control during winemaking is a fundamental parameter by their influence on colour, freshness and to achieve wine microbiological stability. The application of ion exchange resins for wine acidification is based on ability of exchanging ions fixed on functional groups, namely by exchanging cations, such as potassium, with hydrogen ions. Nevertheless, there is an important lack of knowledge on the impact of this operation on wine sensory characteristics. Therefore, the aim of this work was to evaluate the effect of cation exchange resins, on wine pH control and to evaluate their impact on wine sensory quality at industrial scale. In this study a white and a red wine, both from the Douro Valley demarcated region, 2015 vintage, were used. The ion exchange resin treated wine was almost 20% from total white wine volume and almost 30% from total red wine volume. The results obtained in the present study indicated that there were no considerable changes in sensory attributes, although a slight improvement in the aroma and taste, as a result of the ion-exchange pH adjustment. Therefore, the application of ion exchange resins process to wine could be an interesting tool for white and red wine pH adjustment, without interfering with wine sensorial quality. |
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Effect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristicsWhite winered winepHacidityion exchange resinssensory qualityThe pH control during winemaking is a fundamental parameter by their influence on colour, freshness and to achieve wine microbiological stability. The application of ion exchange resins for wine acidification is based on ability of exchanging ions fixed on functional groups, namely by exchanging cations, such as potassium, with hydrogen ions. Nevertheless, there is an important lack of knowledge on the impact of this operation on wine sensory characteristics. Therefore, the aim of this work was to evaluate the effect of cation exchange resins, on wine pH control and to evaluate their impact on wine sensory quality at industrial scale. In this study a white and a red wine, both from the Douro Valley demarcated region, 2015 vintage, were used. The ion exchange resin treated wine was almost 20% from total white wine volume and almost 30% from total red wine volume. The results obtained in the present study indicated that there were no considerable changes in sensory attributes, although a slight improvement in the aroma and taste, as a result of the ion-exchange pH adjustment. Therefore, the application of ion exchange resins process to wine could be an interesting tool for white and red wine pH adjustment, without interfering with wine sensorial quality.Divisão de Química dos Alimentos, da Sociedade Portuguesa de Química2018-11-21T14:46:12Z2018-11-06T00:00:00Z2018-11-06conference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttp://hdl.handle.net/10348/8895engBorges, RitaFernandes, ConceiçãoMarques, CelesteMatos, CarlosRibeiro, L. FilipeNunes, Fernando Hermínio Ferreira MilheiroMartins, Maria Fernanda Gil CosmeVilela, Aliceinfo: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:RCAAP2024-11-24T02:08:00Zoai:repositorio.utad.pt:10348/8895Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-11-24T02:08Repositório 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 |
Effect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristics |
title |
Effect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristics |
spellingShingle |
Effect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristics Borges, Rita White wine red wine pH acidity ion exchange resins sensory quality |
title_short |
Effect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristics |
title_full |
Effect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristics |
title_fullStr |
Effect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristics |
title_full_unstemmed |
Effect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristics |
title_sort |
Effect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristics |
author |
Borges, Rita |
author_facet |
Borges, Rita Fernandes, Conceição Marques, Celeste Matos, Carlos Ribeiro, L. Filipe Nunes, Fernando Hermínio Ferreira Milheiro Martins, Maria Fernanda Gil Cosme Vilela, Alice |
author_role |
author |
author2 |
Fernandes, Conceição Marques, Celeste Matos, Carlos Ribeiro, L. Filipe Nunes, Fernando Hermínio Ferreira Milheiro Martins, Maria Fernanda Gil Cosme Vilela, Alice |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Borges, Rita Fernandes, Conceição Marques, Celeste Matos, Carlos Ribeiro, L. Filipe Nunes, Fernando Hermínio Ferreira Milheiro Martins, Maria Fernanda Gil Cosme Vilela, Alice |
dc.subject.por.fl_str_mv |
White wine red wine pH acidity ion exchange resins sensory quality |
topic |
White wine red wine pH acidity ion exchange resins sensory quality |
description |
The pH control during winemaking is a fundamental parameter by their influence on colour, freshness and to achieve wine microbiological stability. The application of ion exchange resins for wine acidification is based on ability of exchanging ions fixed on functional groups, namely by exchanging cations, such as potassium, with hydrogen ions. Nevertheless, there is an important lack of knowledge on the impact of this operation on wine sensory characteristics. Therefore, the aim of this work was to evaluate the effect of cation exchange resins, on wine pH control and to evaluate their impact on wine sensory quality at industrial scale. In this study a white and a red wine, both from the Douro Valley demarcated region, 2015 vintage, were used. The ion exchange resin treated wine was almost 20% from total white wine volume and almost 30% from total red wine volume. The results obtained in the present study indicated that there were no considerable changes in sensory attributes, although a slight improvement in the aroma and taste, as a result of the ion-exchange pH adjustment. Therefore, the application of ion exchange resins process to wine could be an interesting tool for white and red wine pH adjustment, without interfering with wine sensorial quality. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-11-21T14:46:12Z 2018-11-06T00:00:00Z 2018-11-06 |
dc.type.driver.fl_str_mv |
conference object |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10348/8895 |
url |
http://hdl.handle.net/10348/8895 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Divisão de Química dos Alimentos, da Sociedade Portuguesa de Química |
publisher.none.fl_str_mv |
Divisão de Química dos Alimentos, da Sociedade Portuguesa de Química |
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 |
mluisa.alvim@gmail.com |
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1817543146054090752 |