Comparison between a Polyaspartate based additive and conventional techniques for tartaric stabilisation

Bibliographic Details
Main Author: Zejfart, Martin
Publication Date: 2018
Format: Master thesis
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.5/17934
Summary: Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de Agronomia
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spelling Comparison between a Polyaspartate based additive and conventional techniques for tartaric stabilisationwinetartaric stabilisationpotassium polyaspartateadditivescold stabilisationtemperaturesustainabilityMestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de AgronomiaAmong the various enological products authorized by the European legislation, metatartaric acid (MTA) and carboxymethyl cellulose (CMC) are the most widely used to prevent tartrate salts instability, although showing some drawbacks concerning long-term efficacy the former, and colour instability the latter. Recently, an additive based on potassium polyaspartate (KPA) has been evaluated with regards to tartaric stabilisation, to obtain the admission of its use by the European Commission in 2017. The following thesis project developed at the Research Centre of Laimburg (Italy) aims to test the stabilisation effectiveness of potassium polyaspartates (KPA) on local red and white wines, in comparison with the two most widely used additive agents (MTA and CMC) and a subtractive technique (cold stabilisation). Analysis of stability were carried out over a period of six months, as well as chemical-physical parameters (turbidity, tartaric acid, chromatic characteristics) and sensory evaluations of each treatment. Statistical analysis between all trials’ results confirmed the importance of time in recognising the different performances of the used additives aimed to inhibit the crystallisation process of tartaric acid salts, whose behaviour produced different responses with regard to tartrate stability, turbidity and sensory profile. Best results were observed in wines treated with potassium polyaspartate (KPA) and cold stabilisation, although the latter is considered to bring some drawbacks related to operating costs, thus sustainability. Storage temperature effect (35°C) on the different treatments was also evaluated, obtaining again good responses from the polyaspartate based product, although depending on the dose applied. Sensory evaluation confirmed that the debate is still current, expressing greater preference towards cold stabilisation rather than any additive treatmentISA/ULCatarino, SofiaPedri, UlrichRepositório da Universidade de LisboaZejfart, Martin2022-01-01T01:30:16Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/17934engZejfart, M. - Comparison between a Polyaspartate based additive and conventional techniques for tartaric stabilisation. Lisboa: ISA, 2018, 74 p.info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-17T16:06:09Zoai:repositorio.ulisboa.pt:10400.5/17934Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T04:02:45.295048Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Comparison between a Polyaspartate based additive and conventional techniques for tartaric stabilisation
title Comparison between a Polyaspartate based additive and conventional techniques for tartaric stabilisation
spellingShingle Comparison between a Polyaspartate based additive and conventional techniques for tartaric stabilisation
Zejfart, Martin
wine
tartaric stabilisation
potassium polyaspartate
additives
cold stabilisation
temperature
sustainability
title_short Comparison between a Polyaspartate based additive and conventional techniques for tartaric stabilisation
title_full Comparison between a Polyaspartate based additive and conventional techniques for tartaric stabilisation
title_fullStr Comparison between a Polyaspartate based additive and conventional techniques for tartaric stabilisation
title_full_unstemmed Comparison between a Polyaspartate based additive and conventional techniques for tartaric stabilisation
title_sort Comparison between a Polyaspartate based additive and conventional techniques for tartaric stabilisation
author Zejfart, Martin
author_facet Zejfart, Martin
author_role author
dc.contributor.none.fl_str_mv Catarino, Sofia
Pedri, Ulrich
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Zejfart, Martin
dc.subject.por.fl_str_mv wine
tartaric stabilisation
potassium polyaspartate
additives
cold stabilisation
temperature
sustainability
topic wine
tartaric stabilisation
potassium polyaspartate
additives
cold stabilisation
temperature
sustainability
description Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de Agronomia
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-01-01T00:00:00Z
2022-01-01T01:30:16Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/17934
url http://hdl.handle.net/10400.5/17934
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Zejfart, M. - Comparison between a Polyaspartate based additive and conventional techniques for tartaric stabilisation. Lisboa: ISA, 2018, 74 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISA/UL
publisher.none.fl_str_mv ISA/UL
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
_version_ 1833601923295477760

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