Published in Scientific Papers. Series B, Horticulture, Vol. LXIV, Issue 1
Written by George Adrian COJOCARU, Arina Oana ANTOCE
Red wine tartaric acid stabilization is a challenging process, due to the presence of tannins which interfere with the tartrate crystallisation. For this reason, of the known methods for tartaric acid stabilization, the crystallization inhibition seems more appropriate for the red wines. This paper presents several treatments with new crystallization inhibitors (mannoproteins and potassium polyaspartate) applied for an unstable red wine, in the presence of colour stabilization agents (arabic gum, tannin, egg albumin). For the tested wine, known to be difficult to stabilize due to its rich extract, none of the two mannoproteins tested resulted in stability, while the potassium polyaspartate proved to be highly efficient. Kept at cold, the mannoprotein treated samples lead to an important deposit of flocculated proteins, in lower quantity in the case of additional treatment with tannin, while the wines containing potassium polyaspartate did not form deposit, irrespective of the additional colour stabilization treatment. The sensory analysis revealed some better characteristics of the wines treated with polyaspartate, such as reduced perception of bitterness and a slight increase in mouthfeel perception. The influence on colour stabilization of combined treatments is also discussed.
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