Cisterna-Castillo Matías, Covarrubias José Ignacio, Medel-Marabolí Marcela, Peña-Neira Alvaro, Gil I Cortiella Mariona
Department of Agro-Industry and Enology, Facultad de Ciencias Agronómicas, Universidad de Chile, Santa Rosa 11315, La Pintana, Santiago 8820000, Chile.
Department of Agricultural Production, Facultad de Ciencias Agronómicas, Universidad de Chile, Santa Rosa 11315, La Pintana, Santiago 8820000, Chile.
Foods. 2024 Sep 26;13(19):3065. doi: 10.3390/foods13193065.
Calcium tartrate instability in wines has been a neglected topic for many years. However, it seems that this problem is gaining prominence, and the industry welcomes inputs to address this issue. Among the alternatives that winemakers use for tartrate salt stabilization, the addition of authorized protective colloids is one of the best choices because they are easy to apply and have a low energetic cost. In the present study, the same red wine was treated with five different commercially available protective colloids in triplicate. The effectiveness of such colloids on calcium tartrate potential instability was estimated, in addition to their side effects on the phenolic composition of the treated wines and their astringency perception, as assessed by sensory analyses of the treated wine. The results show that, under these trial conditions, carboxymethylcellulose is the best choice for reducing the risk of calcium tartrate precipitation in wine. Moreover, the application of protective colloids to the wines had little effect on their color, phenolic composition, or evolution during one year of bottle storage. Finally, the addition of protective colloids did not impact the astringency intensity, but it influenced the dynamic perception of astringency according to the temporal dominance of sensation analysis.
葡萄酒中酒石酸钙的不稳定性多年来一直是一个被忽视的话题。然而，这个问题似乎正变得越来越突出，该行业欢迎各方提供解决这一问题的建议。在酿酒师用于酒石酸盐稳定化的各种方法中，添加经授权的保护胶体是最佳选择之一，因为它们易于应用且能源成本低。在本研究中，对同一瓶红酒用五种不同的市售保护胶体进行处理，每种处理重复三次。除了通过对处理后的葡萄酒进行感官分析评估它们对处理后葡萄酒酚类成分及其涩味感知的副作用外，还评估了这些胶体对酒石酸钙潜在不稳定性的有效性。结果表明，在这些试验条件下，羧甲基纤维素是降低葡萄酒中酒石酸钙沉淀风险的最佳选择。此外，向葡萄酒中添加保护胶体对其颜色、酚类成分或在瓶中储存一年期间的变化影响很小。最后，添加保护胶体并未影响涩味强度，但根据味觉分析的时间主导性，它影响了涩味的动态感知。
