Abstract
The aim of this study was to determine the influence of ion-exchange resin treatments of white grape must for the production of sparkling base wines, on the grape must chemical composition and fermentation kinetics. The experiment included an untreated grape must with a pH of 3.2, and resin-treated musts with pH 3.14, 3.07, and 3.01. Analysis of pH, total acidity, optical density (O.D.) at 420 nm, total phenolic content, tartaric acid, ammonium-nitrogen (AN) and cations (Ca2+, Mg2+, Cu2+, K+, and Na+) was performed. The fermentations were monitored by mass reduction (CO2 release g/L), and fermentation parameters obtained from a modified non-linear sigmoidal equation. The analyses of the musts showed differences in the concentration of metals, total acidity, tartaric acid, AN and O.D. 420 nm. The kinetic parameters of the fermentation showed significant changes between the control must and the ion-exchange treatments. This study showed that the treatment with cationic resins at the tested level significantly affects the chemical composition of the musts, interfering with the fermentation kinetics. In addition, reductions in the must pH index close to 0.1 unit can lead to positive results in the characteristics of the base must of sparkling wines.
Highlights
IntroductionOn basic wines to produce sparkling wines, low pH values affect the final product increasing freshness, vivacity, and brightness
Grape must pH is considered an important indicator of wine quality
The Chardonnay juice used for the experiment, exhibited specific characteristics for the sparkling base wines (Togores, 2018), with total soluble solids (TSS) concentration of 17.6 Brix, 170 g/L of sugars, total acidity of 9.7 g/L expressed in tartaric acid, pH 3.2, and a turbidity of 35 NTUs (Nephelometric Turbidity Unit)
Summary
On basic wines to produce sparkling wines, low pH values affect the final product increasing freshness, vivacity, and brightness. The relative concentration of organic acids is an important factor as it directly affects wine pH (Sowalsky and Noble, 1998). In addition to the traditional techniques of pH control on grape must and wines, such as the addition of organic acids, other techniques are gaining importance, such as acidification by electrodialysis, and cationic ion-exchange resins treatment, which have a lower cost for application and aids in tartaric stabilization of wine (Mira et al, 2004; Lassanta et al, 2013; Ibeas et al, 2015; Ponce et al, 2018; Togores, 2018; Comuzzo and Battistutta, 2019).
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