Influence of cationic exchange for reducing pH on the composition and quality of sparkling wine

Abstract

Climate change has without any doubt an important impact on viticulture and oenology. The composition of wine is being altered due to lack of rainfall and the increase in temperatures during the grape ripening period; it is therefore becoming more common to find wines with low titratable acidity, high ethanol content and high pH. The increase in pH is especially problematic in sparkling wines, because they need higher acidity to maintain adequate freshness. In this research, the effects of using cation exchange on sparkling wine composition and quality was studied.