RT conference output
T1 Acidification of musts in warm regions with tartaric acid and calcium sulfate at industrial scale
A1 Gómez Benítez, Juan
A1 Lasanta Melero, Cristina
A1 Palacios Santander, José María
A1 Cubillana Aguilera, Laura
A2 Ingeniería Química y Tecnología de Alimentos
A2 Química Analítica
K1 Acidification
K1 musts
K1 Gypsum
K1 Sherry wines
AB Acidification of musts is necessary in warm areas where high temperatures during ripening accelerate breathing combustionof tartaric acid and, in particular, malic acid in the berries. L(+) tartaric acid, L(-) or D,L malic acid and lactic acids arethe only chemical acidifiers authorized by the OIV and European Community regulations. The use of calcium sulfate (gypsum:CaSO4·2H2O) is also authorized in the European Community as a complementary acidifier in generous and generous liquorwines from Spain (a practice known as plastering), provided that the residual sulfate content in the wine does not exceed 2.5 g/Lexpressed as potassium sulfate. However, this practice is not yet approved by OIV. To predict the effect on pH of different acidifiers,several chemical modeling approaches have been described in the literature, in particular a simplified model where theacidity of wine is considered to be due to a monoprotic acid. The aim of this work is to verify this model at pilot and industrial scale in the acidification of musts with tartaric and calcium sulfate, added either individually and in combination, using doses up to 3 g/L and to study the modifications that these practices produce on the compositions of the resulting wines. This work supplies useful information to study this practice in OIV in order to consider its approval.
YR 2015
FD 2015-01-01T00:00:00Z
LK http://hdl.handle.net/10498/17525
UL http://hdl.handle.net/10498/17525
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 05-nov-2026