Publicação
Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile.
| Resumo: | A frequent cause of stability loss in a wine is the formation of crystalline salts of potassium bitartrate (KHT) that appears mainly at low temperatures, as a consequence of a large decrease in its solubility [1, 2]. Although important for consumer’s acceptance, there are only few studies regarding white Port wine tartaric stabilization. Therefore, tartaric stabilization has been carried out in a white Port wine by ion exchange resins, at an industrial scale, and by the addition of enological stabilizers, with the main objective of comparing the impact of these treatments on wine physicochemical and sensory profile. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. In this study, a white Port wine from the 2015 vintage from Gran Cruz winery, Portugal was used and almost 20% from the total wine volume was treated by ion exchange resins (pH-Stab®). The stabilizers used were metatartaric acid and carboxymethylcellulose (CMC1 5%, CMC2 20%; CMC3 solid) with different structural characteristics. Wine tartaric stability was measured by the mini contact test. Wines phenolic composition - total phenols, flavonoid and non-flavonoid compounds, as well as the chromatic characteristics by the CIELab method, were also evaluated. Sensory analysis was performed by a panel of eight trained tasters. Twenty-one attributes were selected and were quantified using a five-point intensity scale. As expected, all treatments assayed stabilized the white Port wine. All the samples presented a slight decrease in total phenolic compounds and non-flavonoid phenolic compounds. Concerning sensory analysis, wine treatment with ion exchange resins was more scored for the visual limpidity attribute and for the aroma attributes citrus and tea. |
|---|---|
| Autores principais: | Moreira, Daniela |
| Outros Autores: | Fernandes, Conceição; Borges, Rita; Marques, Celeste; Matos, Carlos; Vilela, Alice; Filipe-Ribeiro, Luis; Nunes, Fernando M.; Cosme, Fernanda |
| Assunto: | Port wine |
| Ano: | 2018 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade Politécnica de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital da UPB |
| _version_ | 1877782609093722112 |
|---|---|
| author | Moreira, Daniela |
| author2 | Fernandes, Conceição Borges, Rita Marques, Celeste Matos, Carlos Vilela, Alice Filipe-Ribeiro, Luis Nunes, Fernando M. Cosme, Fernanda |
| author2_role | author author author author author author author author |
| author_facet | Moreira, Daniela Fernandes, Conceição Borges, Rita Marques, Celeste Matos, Carlos Vilela, Alice Filipe-Ribeiro, Luis Nunes, Fernando M. Cosme, Fernanda |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital da UPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Moreira, Daniela\"},{\"Person.name\":\"Fernandes, Conceição\",\"Person.identifier.cienciaID\":\"6514-3D41-4534\",\"Person.identifier.orcid\":\"0000-0003-2873-501X\",\"Person.identifier.scopusAuthorID\":\"23018336600\"},{\"Person.name\":\"Borges, Rita\"},{\"Person.name\":\"Marques, Celeste\"},{\"Person.name\":\"Matos, Carlos\"},{\"Person.name\":\"Vilela, Alice\"},{\"Person.name\":\"Filipe-Ribeiro, Luis\"},{\"Person.name\":\"Nunes, Fernando M.\"},{\"Person.name\":\"Cosme, Fernanda\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital da UPB |
| datacite.creators.creator.creatorName.fl_str_mv | Moreira, Daniela Fernandes, Conceição Borges, Rita Marques, Celeste Matos, Carlos Vilela, Alice Filipe-Ribeiro, Luis Nunes, Fernando M. Cosme, Fernanda |
| datacite.date.Accepted.fl_str_mv | 2018-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2019-02-25T16:06:28Z |
| datacite.date.embargoed.fl_str_mv | 2019-02-25T16:06:28Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Port wine |
| datacite.titles.title.fl_str_mv | Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile. |
| dc.contributor.none.fl_str_mv | Biblioteca Digital da UPB |
| dc.creator.none.fl_str_mv | Moreira, Daniela Fernandes, Conceição Borges, Rita Marques, Celeste Matos, Carlos Vilela, Alice Filipe-Ribeiro, Luis Nunes, Fernando M. Cosme, Fernanda |
| dc.date.Accepted.fl_str_mv | 2018-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2019-02-25T16:06:28Z |
| dc.date.embargoed.fl_str_mv | 2019-02-25T16:06:28Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/18967 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Port wine |
| dc.title.fl_str_mv | Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile. |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | A frequent cause of stability loss in a wine is the formation of crystalline salts of potassium bitartrate (KHT) that appears mainly at low temperatures, as a consequence of a large decrease in its solubility [1, 2]. Although important for consumer’s acceptance, there are only few studies regarding white Port wine tartaric stabilization. Therefore, tartaric stabilization has been carried out in a white Port wine by ion exchange resins, at an industrial scale, and by the addition of enological stabilizers, with the main objective of comparing the impact of these treatments on wine physicochemical and sensory profile. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. In this study, a white Port wine from the 2015 vintage from Gran Cruz winery, Portugal was used and almost 20% from the total wine volume was treated by ion exchange resins (pH-Stab®). The stabilizers used were metatartaric acid and carboxymethylcellulose (CMC1 5%, CMC2 20%; CMC3 solid) with different structural characteristics. Wine tartaric stability was measured by the mini contact test. Wines phenolic composition - total phenols, flavonoid and non-flavonoid compounds, as well as the chromatic characteristics by the CIELab method, were also evaluated. Sensory analysis was performed by a panel of eight trained tasters. Twenty-one attributes were selected and were quantified using a five-point intensity scale. As expected, all treatments assayed stabilized the white Port wine. All the samples presented a slight decrease in total phenolic compounds and non-flavonoid phenolic compounds. Concerning sensory analysis, wine treatment with ion exchange resins was more scored for the visual limpidity attribute and for the aroma attributes citrus and tea. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.unipb.pt/bitstreams/58e37fd0-390b-4825-8503-76d2a95b0f5c/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/18967 |
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| institution | Universidade Politécnica de Bragança |
| instname_str | Universidade Politécnica de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital da UPB |
| oai_identifier_str | oai:bibliotecadigital.unipb.pt:10198/18967 |
| organization_str_mv | urn:organizationAcronym:unipb |
| person_str_mv | Moreira, Daniela Fernandes, Conceição Fernandes, Conceição https://www.ciencia-id.pt/6514-3D41-4534 6514-3D41-4534 http://orcid.org/0000-0003-2873-501X 0000-0003-2873-501X Borges, Rita Marques, Celeste Matos, Carlos Vilela, Alice Filipe-Ribeiro, Luis Nunes, Fernando M. Cosme, Fernanda |
| publishDate | 2018 |
| repo_facet_str | urn:repositoryAcronym:ipb{{{_:::_}}}Biblioteca Digital da UPB |
| reponame_str | Biblioteca Digital da UPB |
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| spelling | engpt_PTA frequent cause of stability loss in a wine is the formation of crystalline salts of potassium bitartrate (KHT) that appears mainly at low temperatures, as a consequence of a large decrease in its solubility [1, 2]. Although important for consumer’s acceptance, there are only few studies regarding white Port wine tartaric stabilization. Therefore, tartaric stabilization has been carried out in a white Port wine by ion exchange resins, at an industrial scale, and by the addition of enological stabilizers, with the main objective of comparing the impact of these treatments on wine physicochemical and sensory profile. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. In this study, a white Port wine from the 2015 vintage from Gran Cruz winery, Portugal was used and almost 20% from the total wine volume was treated by ion exchange resins (pH-Stab®). The stabilizers used were metatartaric acid and carboxymethylcellulose (CMC1 5%, CMC2 20%; CMC3 solid) with different structural characteristics. Wine tartaric stability was measured by the mini contact test. Wines phenolic composition - total phenols, flavonoid and non-flavonoid compounds, as well as the chromatic characteristics by the CIELab method, were also evaluated. Sensory analysis was performed by a panel of eight trained tasters. Twenty-one attributes were selected and were quantified using a five-point intensity scale. As expected, all treatments assayed stabilized the white Port wine. All the samples presented a slight decrease in total phenolic compounds and non-flavonoid phenolic compounds. Concerning sensory analysis, wine treatment with ion exchange resins was more scored for the visual limpidity attribute and for the aroma attributes citrus and tea.application/pdfpt_PTComparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile.Moreira, DanielaPersonalFernandes, ConceiçãoDSpacehttp://dspace.org/items/d9c26c54-5e10-4ccb-b7f7-528af9eb9950DSpacehttp://dspace.org/items/d9c26c54-5e10-4ccb-b7f7-528af9eb9950FernandesConceiçãoCiência IDhttps://www.ciencia-id.pt6514-3D41-4534ORCIDhttp://orcid.org0000-0003-2873-501XScopus Author IDhttps://www.scopus.com23018336600Borges, RitaMarques, CelesteMatos, CarlosVilela, AliceFilipe-Ribeiro, LuisNunes, Fernando M.Cosme, FernandaHostingInstitutionOrganizationalBiblioteca Digital da UPBe-mailmailto:dspace@unipb.ptdspace@unipb.ptISBNIsPartOf978-989-8124-24-12019-02-25T16:06:28Z20182018-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/18967http://purl.org/coar/access_right/c_abf2open accessPort wine419941 bytesother research producthttp://purl.org/coar/resource_type/c_c94fconference object2018http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.unipb.pt/bitstreams/58e37fd0-390b-4825-8503-76d2a95b0f5c/downloadXXIV Encontro Luso-Galego de QuímicaPorto |
| spellingShingle | Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile. Moreira, Daniela Port wine |
| status | SINGLETON |
| subject.fl_str_mv | Port wine |
| title | Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile. |
| title_full | Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile. |
| title_fullStr | Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile. |
| title_full_unstemmed | Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile. |
| title_short | Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile. |
| title_sort | Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile. |
| topic | Port wine |
| topic_facet | Port wine |
| url | http://hdl.handle.net/10198/18967 |
| visible | 1 |
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