The objective of this work was to compare the effect of diverse types of carboxylmethylcellulose (CMC) at two concentrations on tartaric stability, tartaric acid ...
Effect of different types of carboxylmethylcellulose on white wine tartaric stabilization R. Guise1,2, L. Filipe-Ribeiro1, D. Nascimento1, O. Bessa1,2, F. Nunes2, F. Cosme*1, A. Mendes-Faia1 1IBB/CGB-UTAD, ECVA, 2CQ-UTAD,
Edifício de Enologia, Apartado 1013, 5000-911 Vila Real, Portugal.
ECVA, Apartado 1013, 5000-911 Vila Real, Portugal.
4. Potassium
1. Stability treatments
Abstract The objective of this work was to compare
The stability treatments were done in two white wines. In
the
each experiment four kinds of CMC’s were used in two
effect
of
diverse
types
of
carboxylmethylcellulose (CMC) at two
different concentrations (5 and 10 g/hL), three liquid (A,
concentrations on tartaric stability, tartaric
B, D) and one solid (C).
acid, potassium, sodium and calcium concentrations as well as on chromatic and sensory
characteristics.
Trials
White wine - Douro Valley a
a
a
a
a
a
a
a
a
a
a
2. Tartaric stability - Mini contact test 1
were White wine - Vinho Verde
performed in two different white wines. All Δx (mS/cm)
CMC’s applied had stabilized the wine. A correlation between CMC’s concentration
a
a
applied and the conductivity decline was
Verystable
70
a
a
a
a a
a
c
observed. After CMC’s applications there b
are no significant differences (p < 0.05) in
b
b
bc
b
bc
bc
5. Sensory analysis
the level of tartaric acid, potassium,
11
calcium and sensory attributes, however a White wine- Douro Valley
significant increase (p > 0.05) in sodium was observed. The results could provide
White wine- Vinho Verde
a
important information to the wine industry
c
to select and optimize CMC applications.
b
b
b
Keywords: carboxylmethylcellulose, white wine, tartaric stability, tartaric acid, potassium, calcium, sodium.
b
b
b
b
Introduction CMC is a cellulose derivative obtained by
3. Sodium
etherification of the free primary alcohol
Conclusions The results obtained suggest that CMC could be a good alternative to
White wine - Douro Valley
groups of the glucopyranose units linked
guarantee wine tartaric stabilization. All kinds of CMC showed high a
by β(1-4) glycosidic linkages. CMC used in oenology, can be obtained with
a
b
a
capacity to improve tartaric stability, perceived by the decrease of wine a
b
a
a
conductivity after CMC addition. The higher the concentration, the more
a
different substitution degrees (DS -
effective the CMC, but no significantly effect on potassium and calcium
number of glucose units substituted with
was observed. Contrary, sodium significantly increased after CMC
carboxyl groups in relation to total
addition, which could be explained by its composition. CMC application
glucose units) and by its degree of
had no significant (p < 0.05) physicochemical or sensorial impact.
White wine - Vinho Verde
polymerization (DP - number of glucose c
units in the polymer). CMC is authorized b
in oenology to avoid wine tartrate instability at 100 mg/L [1].
a
c
c
b
b
b
b
References [1) UE Directive 2007/68/EC dated November 28. (2007). Amending DIRECTIVE 2000/13/EC as regards certain food ingredients. Oficial Journal of the European Union L 310eL 311, November 28, 2007.
Mean values in the same column with the same lower case letter are not significantly different (p < 0.05)
Acknowledgements This work was partially funded by Microbiology and Wine Biotechnology Unit IBB/CGB-UTAD and Centre for Chemistry CQ-UTAD. Additional thanks to SAI, Enartis and AEB Bioquimica Portuguesa, S.A. companies for providing some analysis and CMC samples.
