Natolino A, Tat L, Gallo A, Roman T, Celotti E
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.
Food Res Int. 2023 Jun;168:112768. doi: 10.1016/j.foodres.2023.112768. Epub 2023 Mar 28.
The precipitation of tartaric salts represents one of the main visual sensory faults of white wines. It can be prevented by cold stabilization or adding some adjuvants, such as potassium polyaspartate (KPA). KPA is a biopolymer that can limit the precipitation of tartaric salts linking the potassium cation, however, it could interact also with other compounds affecting wine quality. The present work aims to study the effect of potassium polyaspartate on proteins and aroma compounds of two white wines, at different storage temperatures (4 °C and 16 °C). The KPA addition showed positive effects on the quality of wines, with a significant decrease of unstable proteins (up to 92%), also related to better wine protein stability indices. A Logistic function well described the effect of KPA and storage temperature on protein concentration (R > 0.93; NRMSD: 1.54-3.82%). Moreover, the KPA addition allowed the preservation of the aroma concentration and no adversely effects were pointed out. Alternatively to common enological adjuvants, KPA could be considered a multifunctional product against tartaric and protein instability of white wines, avoiding adverse effects on their aroma profile.
酒石酸盐沉淀是白葡萄酒主要的视觉感官缺陷之一。可以通过冷稳定处理或添加一些助剂（如聚天冬氨酸钾，KPA）来预防。KPA是一种生物聚合物，它可以通过与钾阳离子结合来限制酒石酸盐的沉淀，然而，它也可能与其他影响葡萄酒品质的化合物相互作用。本研究旨在探讨聚天冬氨酸钾在不同储存温度（4℃和16℃）下对两种白葡萄酒蛋白质和香气化合物的影响。添加KPA对葡萄酒品质有积极影响，不稳定蛋白质显著减少（高达92%），这也与更好的葡萄酒蛋白质稳定性指标相关。逻辑函数很好地描述了KPA和储存温度对蛋白质浓度的影响（R>0.93；NRMSD：1.54 - 3.82%）。此外，添加KPA可以保持香气浓度，且未发现不利影响。作为常见酿酒助剂的替代品，KPA可被视为一种多功能产品，可对抗白葡萄酒的酒石酸和蛋白质不稳定性，同时避免对其香气特征产生不利影响。
