Procedure to reduce sulphite in wine with anion-exchange resin

Abstract

The aim of this experiment was to eliminate SO2 ions present in wine using the anion-exchanger resins. To compare the effectiveness, 2 following strongly basic anion-exchange resin were used. When activated, the sodium bicarbonate solution (activation solution I) is used to prevent parallel reduction of sulphites, tartates and malates, so the anion-exchange resins were activated in two-step activation. In the second step, it was immersed into a mixture of malic acid and tartaric acid (1:1). After the application of anex into wine, the content of total SO2 was reduced to 97–201 mg.L−1 (depending on the amount of anex added into the wine sample). According to our expectations, the variants with anion-exchange resin activated only with bicarbonate solution, the tartrates and malates were significantly reduced. If the anion-exchange resin was activated with a two-steps activation, the tartaric acid and malic acid were reduced in the range of ± 0.13 g.L−1. This phenomenon was strongly reflected at the anion-exchanger Aqua Osmotic 02. The changes in antioxidant content were not affected by the type of anion-exchange resin, the method of activation, or an amount of used anion-exchanger. The color parameters of wine, expressed by the L * a * b *, were not significantly affected by the effects of anion-exchange resin use.