RT Journal Article
SR Electronic
T1 Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 332
OP 337
DO 10.5344/ajev.2019.18077
VO 70
IS 3
A1 Canuti, Valentina
A1 Cappelli, Sara
A1 Picchi, Monica
A1 Zanoni, Bruno
A1 Domizio, Paola
YR 2019
UL http://www.ajevonline.org/content/70/3/332.abstract
AB 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.