Use of polyaspartate as inhibitor of tartaric precipitations in wines. (15th October 2015)

• Record Type: Journal Article
• Authors: Bosso, Antonella; Panero, Loretta; Petrozziello, Maurizio; Sollazzo, Marco; Asproudi, Andriani; Motta, Silvia; Guaita, Massimo
• Is Part Of: Food chemistry. Volume 185(2015)
• Page Start: 1
• Page End: 6
• Publication Date: 2015-10-15
• Subjects: Polyaspartate -- Metatartaric acid -- Sustainability -- Tartaric stability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.03.099
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Aim: Identification of a new stabilizing agent against KHT (potassium bitartrate) precipitations in wines. Method: Evaluation of the stabilizing effectiveness of 4 different polyaspartates. Conclusions: Polyaspartates can be considered effective for wine tartaric stabilization. Significance: Polyaspartate stability is better than metatartaric acid over time. Abstract: All additives used to stabilize wines against the precipitations of potassium bitartrate have some limits: metatartaric acid (MTA) is effective but very unstable, carboxymethylcellulose is stable and effective in white wines but affects color stability in red wines, mannoproteins have a variable effectiveness depending on wine composition. This work was aimed at testing the effect of new stabilizing products on tartaric precipitations, focusing on the use of Na and K polyaspartate salts (PASPs). The effectiveness of 4 different PASPs and 1 MTA added to red and white wines was compared using the mini-contact test and cold test. The dose effect and the stability of the products over time were also studied. The PASPs showed a similar stabilizing effect and a longer stability over time compared to MTA. PASPs can be considered interesting as additives for wine tartaric stabilization. Further work is in progress to better characterize their enological properties.