Comparison of electrodialysis and cold treatment on an industrial scale for tartrate stabilization of sherry wines

Tartrate stabilization on an industrial scale of three sherry wines (“Fino”, “Medium” and “Cream”) has been carried out by means of cold treatment and electrodialysis with the objective of checking the efficacy of these techniques. This was determined by analysing the compounds involved in the treat...

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Bibliographic Details
Published in:Journal of food engineering 2003-08, Vol.58 (4), p.373-378
Main Authors: Gómez Benı́tez, J, Palacios Macı́as, V.M, Szekely Gorostiaga, P, Veas López, R, Pérez Rodrı́guez, L
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cold treatment
Electrodialysis
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Minicontact test
Potassium bitartrate
Saturation temperature
Sherry wines
Tartrate stabilization
Wines and vinegars
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Summary:Tartrate stabilization on an industrial scale of three sherry wines (“Fino”, “Medium” and “Cream”) has been carried out by means of cold treatment and electrodialysis with the objective of checking the efficacy of these techniques. This was determined by analysing the compounds involved in the treatments and by conductivity techniques for rapid tartaric stability control (saturation temperature and minicontact test). It has been proven that both cold treatment and electrodialysis imparted tartaric stabilization to all the considered wines, with the latter requiring deionisation rates of 26% in Fino wine and less than 20% in Medium and Cream wines. It has been shown that the minicontact test is a valid method to control the efficacy of the treatments, differentiating between stable and unstable wines.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(02)00421-1