Use of ion exchange resins for tartrate wine stabilization
Helena Mira,
Patricia Leite,
Jorge Manuel Ricardo-da-Silva,
António Sérgio Curvelo-Garcia
Affiliations
Helena Mira
Escola Superior Agrária de Santarém, Apartado 310, 2001-904 Santarém, Portugal
Patricia Leite
Escola Superior Agrária de Santarém, Apartado 310, 2001-904 Santarém, Portugal;
Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), Tapada da Ajuda, 1349-017 Lisboa Codex, Portugal;
INIAP, Estação Vitivinícola Nacional, Quinta da Almoínha, 2565-191 Dois Portos, Portugal
Jorge Manuel Ricardo-da-Silva
Universidade Tecnica de Lisboa, Instituto Superior de Agronomia, Laboratorio Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal
António Sérgio Curvelo-Garcia
Instituto Nacional de Investigação Agrária e Veterinária (INIAV), I.P. / Unidade Estratégica de Investigação e Serviços de Tecnologia e Segurança Alimentar / Unidade de Investigação de Viticultura e Enologia, 2565-191 Dois Portos, Portugal
The application of the cation exchange and double cation-anion exchange resins, regarding the wine tartrate stabilization, without previous treatment of wine by cold has been studied as well as their influence in phenolic, mineral and organic acid composition. The R1 resin was used in Mg2+, Na+ and H+ form, the R2 resin was always used in H+ form, and the R3 was used in OH- form. The eluted wine was assembled with untreated wine to obtain stable wine. The R2 resin showed to be more efficient to enhance the tartrate stabilization than R1 in Mg2+ form; however in H+ form, the behaviour of both resins was quite similar. The tartrate stabilization results to double cation anion exchange were similar to the results obtained with cation exchange.
