Influence of decantation of viura must on the cation content. Evolution during wine fermentation and stabilization

Must has many metallic cations which greatly affect wine fermentation, stability and quality. In this study we investigated the influence of clarification of viura must by static sedimentation studying the concentration of four macroelements (potassium, calcium, magnesium and sodium) and of four oli...

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Bibliographic Details
Published in:Food research international 1999-12, Vol.32 (10), p.683-689
Main Authors: Rodrı́guez Mozaz, S, Garcı́a Sotro, A, Garrido Segovia, J, Ancı́n Azpilicueta, C
Format: Article
Language:English
Subjects:
Biological and medical sciences
Clarification
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Metallic cations
Static sedimentation
Viura must
Wines and vinegars
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Summary:Must has many metallic cations which greatly affect wine fermentation, stability and quality. In this study we investigated the influence of clarification of viura must by static sedimentation studying the concentration of four macroelements (potassium, calcium, magnesium and sodium) and of four oligoelements (iron, copper, zinc and manganese). This treatment eliminated potassium (11%), calcium (25%), and a greater proportion of iron (46%). The evolution of cations during fermentation was similar in the clarified sample and in the control. Both young and stablised wines had similar concentrations of these elements.
ISSN:0963-9969
1873-7145
DOI:10.1016/S0963-9969(99)00147-7