Martínez-Pérez Maria Pilar, Bautista-Ortín Ana Belén, Durant Valerie, Gómez-Plaza Encarna
Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain.
Enology advisor for Esencia Wine Cellars, Carretera MU-15-A, Km. 11, 5, Jumilla, 30520 Murcia, Spain.
Foods. 2020 Sep 11;9(9):1275. doi: 10.3390/foods9091275.
The tartaric stabilization of wines before bottling to avoid the precipitation of tartaric acid salts is an important and common step during wine production. The presence of precipitated salt crystals in bottled wines is detrimental to their quality and can even be a legal issue in some countries. Different methodologies are used in wineries to substitute the classical low-temperature stabilization process, which is an effective but costly process. This study comprises two years of experiments with red wines at an industrial scale. In the first year of the experiment, two subtractive methods (ionic exchange resins and electrodialysis) were tested, whereas two additive methods (potassium polyaspartate and carboxymethyl cellulose, both of them containing gum Arabic) were tested the second year. The tartaric stability of the wines, together with the oenological, chromatic and sensory characteristics, were followed during one year in the bottle. The results indicate that carboxymethyl cellulose and potassium polyaspartate (both combined with gum Arabic) were best at maintaining the sensory and chromatic characteristics during storage, with potassium polyaspartate providing a good tartaric stability to the treated wine and this wine being, in general, preferred in a sensory analysis test.
在装瓶前对葡萄酒进行酒石酸稳定处理以避免酒石酸盐沉淀，是葡萄酒生产过程中的一个重要且常见的步骤。瓶装葡萄酒中出现沉淀的盐晶体会损害其品质，在某些国家甚至可能成为法律问题。酒庄采用不同的方法来替代传统的低温稳定处理工艺，传统工艺虽有效但成本高昂。本研究包括在工业规模下对红葡萄酒进行的为期两年的实验。在实验的第一年，测试了两种减法方法（离子交换树脂和电渗析），而在第二年测试了两种加法方法（聚天冬氨酸钾和羧甲基纤维素，二者均含有阿拉伯胶）。在装瓶后的一年内，跟踪监测了葡萄酒的酒石酸稳定性以及酿酒工艺、色泽和感官特性。结果表明，羧甲基纤维素和聚天冬氨酸钾（二者均与阿拉伯胶结合使用）在储存期间最能保持感官和色泽特性，聚天冬氨酸钾能为处理后的葡萄酒提供良好的酒石酸稳定性，并且在感官分析测试中，这种葡萄酒总体上更受青睐。
