Wine tartaric stability based on hydrogel application

Abstract

Tartrates are salts of tartaric acid that occur naturally in wine and lead to sediments that cause consumers’ rejection [1]. There are currently different treatments to prevent its occurrence, with cold stabilization being the most traditional and well-known method [2]. Other ways to prevent the formation of these crystals consist of the addition of stabilizing agents such as metatartaric acid, capable of binding to the nucleation sites and preventing crystal structure expansion, thus increasing the solubility of these salts [3].

The aim of this work was to compare different tartaric stabilization treatments (cold stabilization and metatartaric acid) with the application of hydrogels (three-dimensional polymers capable of responding to different stimuli of the medium [4]) made with maleic and hyaluronic acids, which possess ion-exchange properties. Wine tartaric stability was tested by the mini-contact test [5]. In addition, the main physicochemical and colorimetric parameters were determined to evaluate the influence of the different treatments on wine quality [6]. These assays were performed in triplicate on red and white wines made from Bobal and Airen varieties respectively.

The results showed that maleic and hyaluronic acid hydrogels were efficient stabilisers of red and white wines with tartrate instability due to the ion exchange properties of these materials, removing potassium from wines and obtaining similar stabilization results to those of metatartaric acid and cold treatments in a shorter period of time. In general, no significant changes were observed between wines treated with hydrogels and the other tartaric stabilization treatments in the physicochemical and chromatic characteristics. However, lower pH values were determined in wines treated with hydrogels, that may be attributable to the ion exchange mechanism.

References

[1] Bosso, A., Motta, S., Panero, L., Petrozziello, M., Asproudi, A., Lopez, R., & Guaita, M. (2020). Oeno One, 15-26.

[2] Lasanta, C., & Gómez, J. (2012). Trends in Food Science & Technology, 28(1), 52-59.

[3] Cui, W., Wang, X., Han, S., Guo, W., Meng, N., Li, J., Sun, B., & Zhang, X. (2024). Food Chemistry: X, 23, 101728.

[4] Chang, Z., Chen, Y., Tang, S., Yang, J., Chen, Y., Chen, S., Li, P., & Yang, Z. (2020). Carbohydrate Polymers, 229, 115431.

[5] Bosso, A., Motta, S., Petrozziello, M., Guaita, M., Asproudi, A., & Panero, L. (2016). Food Chemistry, 212, 821-827.

[6] OIV. (2020). International Organisation of Vine and Wine: Paris, France.