Effect of potassium polyaspartate on tartaric stabilization
DOI:
https://doi.org/10.25746/ruiips.v7.i1.18289Abstract
The tartaric instability of wines continues to be a source of concern to winemakers. Potassium Polyaspartate is a biopolymer whose authorization to use has been published in Regulation (EU) 2017/1399.
The present work studied the efficacy of the potassium polyaspartate on the tartaric stability and the synergistic effect of the potassium polyaspartate with one or more oenological compounds. Therefore, the products tested were potassium polyaspartate, an oenological product consisting of potassium polyaspartate, carboxymethylcellulose and gum arabic, and an oenological product consisting of potassium polyaspartate and mannoprotein (this product is not marketed in Portugal yet). The tests were performed at a laboratory scale, using a white wine from the region of Vinhos Verdes, very unstable, and the tartaric stability was evaluated 24h and 2 months after the treatment.
All the oenological products tested showed good results for the tartaric stabilization of the wine, the physical-chemical constitution did not suffer alterations, nor were the sensorial characteristics influenced.
The synergistic effect of two or more compounds may be a very interesting enological solution for tartaric stabilization. Additive techniques involve lower energy costs, lower water consumption than cold stabilization, and contribute to environmental sustainability.
Keywords: carboximetilcelulose, tartaric stabilization, mannoproteins, Potassium Polyaspartate, wine
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