Influence of Protective Colloids on Calcium Tartrate Stability and the Astringency Perception in a Red Wine

Abstract

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.

Keywords

• carboxymethylcellulose
• potassium polyaspartate
• Arabic gum
• metatartaric acid
• mannoprotein
• temporal dominance of sensations (TDSs)