Comparison of electrodialysis and cold treatment on an industrial scale for tartrate stabilization of sherry wines

被引：28

作者：

Benítez, JG

Macías, VMP

Gorostiaga, PS

López, RV

Rodríguez, LN

机构：

[1] Univ Cadiz, Dept Chem Engn Food Technol & Environm Technol, Fac Sci, E-11510 Puerto Real, Cadiz, Spain

[2] Alimentaria, Bilbao 48014, Spain

[3] Bodegas Osborne SA Fernan Caballero, El Puerto De Santa Maria 11500, Cadiz, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 2003年 / 58卷 / 04期

关键词：

tartrate stabilization; potassium bitartrate; sherry wines; electrodialysis; cold treatment; saturation temperature; minicontact test;

D O I：

10.1016/S0260-8774(02)00421-1

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Tartrate stabilization on an industrial scale of three sherry wines ("Fino", "Medium" and "Cream") has been carried out by means of cold treatment and electrodialysis with the objective of checking the efficacy of these techniques. This was determined by analysing the compounds involved in the treatments and by conductivity techniques for rapid tartaric stability control (saturation temperature and minicontact test). It has been proven that both cold treatment and electrodialysis imparted tartaric stabilization to all the considered wines, with the latter requiring deionisation rates of 26% in Fino wine and less than 20% in Medium and Cream wines. It has been shown that the minicontact test is a valid method to control the efficacy of the treatments, differentiating between stable and unstable wines. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：373 / 378

页数：6