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Estudio Del Efecto De Distintos Tratamientos En La Estabilidad De Los Vinos
| Content Provider | Semantic Scholar |
|---|---|
| Author | Tribuzi, Giustino |
| Copyright Year | 2012 |
| Abstract | In this paper was studied the effect of different stabilization methods upon the physicochemical and sensorial parameters of wines proceeding from white and red grapes of the Utiel-Requena D.O. (Comunidad Valenciana). With this aim, the wines were submitted to different stabilization treatments (cold stabilization, metatartaric acid, inert yeasts with β-glucanase, mannoproteins and sodium carboxymethylcellulose) analyzing their physicochemical composition (total acidity, pH, color intensity, turbidity, protein instability, tartaric instability, total polyphenols and anthocyanin total concentration). Furthermore, a sensorial analysis of the treated wine after 6 months of the treatments was done to evaluate the effect of these treatments on the wines’ organoleptic characteristics. All treatments allow the tartaric stabilization of wines. The cold stabilization allows the protein stabilization in the white wine but it caused more loss of acidity and polyphenol compounds. The carboxymethylcelluloses increased the turbidity but it obtained a higher score in the sensorial evaluation and the lowest decreasing of the polyphenol compounds. The mannoproteins and the inert yeasts with β-glucanase showed an intermediate action among the carboxymethylcelluloses and the cold stabilization. These treatments presented an interesting alternative to the traditional tartaric stabilization methods, especially in wines designated to aging, where the tartaric stabilization must be reached with low loss of components. PALABRAS CLAVE: vino, estabilizacion tartarica, carboximetilcelulosa, manoproteinas, levaduras inertes, acido metatartarico, parametros fisicoquimicos, analisis sensorial. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://riunet.upv.es/bitstream/handle/10251/28004/Tesis%20de%20Master%20Giustino%20_%20Para%20imprimir.pdf?isAllowed=y&sequence=1 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
