Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid.

The primary cause of bottled wine sediment is tartrate crystal precipitation. To prevent this, wines undergo a stabilization process before bottling. The most commonly used method is cold stabilization, which induces the precipitation of tartrate crystals that are then removed, thereby eliminating the excess ions that cause instability in wine.

Exploring factors influencing the levels of biogenic amines in wine and microbiological strategies for controlling their occurrence in winemaking.

Fermented beverages, including wine, can accumulate high concentrations of biogenic amines (BAs), which can pose potential health risks. BAs are produced by various yeasts and lactic acid bacteria (LAB) during winemaking. LAB are the main contributors to the formation of histamine and tyramine, the most toxic and food safety relevant biogenic amines.

Winemaking: Advanced Technology and Flavor Research.

Beginning in ancient times, human societies around the world continue to produce fermented beverages from locally available sugar sources [...

Efficiency of Alginic Acid, Sodium Carboxymethylcellulose, and Potassium Polyaspartate as Calcium Tartrate Stabilizers in Wines.

The instability of calcium tartrate (CaT) in wines occurs when the effective concentration of ions surpasses the solubility product, leading to the formation of CaT crystals. Unlike potassium hydrogen tartrate (KHT), temperature has little effect on the rate of CaT precipitation, making cold stabilization ineffective. Additives like metatartaric acid and carboxymethylcellulose (CMC) have been used to mitigate this problem, but metatartaric acid's effectiveness is limited due to hydrolysis.

Discrimination of Port wines by style and age using chromatic characteristics, phenolic, and pigment composition.

The colour of the different Port wine styles and indication of age (IOA) categories is a distinctive quality parameter influenced by the grapes and ageing process. The impact of Port wine styles and IOA on phenolic composition is mostly unknown. This work aims to study the chromatic characteristics (CIELab) and their relation with the phenolic composition of White, Tawny, and Ruby Port wines and evaluate the feasibility of its utilisation for their discrimination.