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Technical Brief

Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines

Valentina Canuti, Sara Cappelli, Monica Picchi, Bruno Zanoni, Paola Domizio
Am J Enol Vitic. July 2019 70: 332-337; published ahead of print March 19, 2019 ; DOI: 10.5344/ajev.2019.18077
Valentina Canuti
1Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Via Donizetti 6, 50144 Firenze, Italy
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Sara Cappelli
1Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Via Donizetti 6, 50144 Firenze, Italy
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Monica Picchi
1Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Via Donizetti 6, 50144 Firenze, Italy
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Bruno Zanoni
1Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Via Donizetti 6, 50144 Firenze, Italy
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Paola Domizio
1Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Via Donizetti 6, 50144 Firenze, Italy
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  • For correspondence: paola.domizio@unifi.it
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Abstract

Potassium polyaspartate (KPA), a colloidal additive for tartaric stabilization, has recently been approved for use in wine (OIV/OENO 543-2016) and has been adopted by many wineries in Europe. Previous research has highlighted its efficacy for tartrate stabilization, which is similar to that of other additives such as metatartaric acid (MT) and carboxymethylcellulose (CMC). However, unlike CMC and MT, KPA has been reported to not affect color or cause haze formation, and to maintain its effect over time. In the present study, we evaluated for the first time the efficacy of KPA in wines treated with different KPA concentrations at high temperatures. A full factorial experimental design was used to investigate the effects and interactions of temperature, storage time, and the dose of KPA on tartaric stability in red and white wines, as evaluated by a conductivity test. The results of this study showed that storage temperature is the variable with the greatest influence on the efficacy of KPA. However, KPA was still able to maintain its efficiency for at least 45 days at temperatures ~40°C, conditions that can sometimes occur during commercial shipment. The results obtained from the conductivity test were consistent with those from a cold test used as a control for measuring tartaric stability.

  • carboxymethylcellulose
  • factorial design
  • potassium polyaspartate
  • storage temperature
  • tartaric stability
  • wine
  • Received September 2018.
  • Revision received December 2018.
  • Revision received February 2019.
  • Accepted March 2019.
  • ©2019 by the American Society for Enology and Viticulture
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Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines
Valentina Canuti, Sara Cappelli, Monica Picchi, Bruno Zanoni, Paola Domizio
Am J Enol Vitic.  July 2019  70: 332-337;  published ahead of print March 19, 2019 ; DOI: 10.5344/ajev.2019.18077

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Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines
Valentina Canuti, Sara Cappelli, Monica Picchi, Bruno Zanoni, Paola Domizio
Am J Enol Vitic.  July 2019  70: 332-337;  published ahead of print March 19, 2019 ; DOI: 10.5344/ajev.2019.18077
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