RT conference output
T1 Influence of treatment with chelating-type ion exchange resins on the physical-chemical and sensory characteristics of aged wine vinegars
A1 Lasanta Melero, Cristina
A1 Vega Espinar, Lourdes
A1 Gómez Benítez, Juan
A1 Caro Pina, Ildefonso
A2 Ingeniería Química y Tecnología de Alimentos
K1 Ion-exchange resin
K1 Vinegar
K1 Physico-chemical features
K1 Sensory features
AB The presence of metallic ions, mainly iron a copper, in wine derivatives, such as vinegar, can cause health problems for consumers when they are in high concentrations. In very old vinegars can reach concentrations of between 20 and 40 ppm of iron, so it is convenient to reduce them. In the present work, the reduction of the metal content in aged vinegars has been studied through its treatment with chelating-type ion exchange resins, under two modalities, column treatment and batch treatment. It has been proven that this process significantly reduces the metal content, and that it does not greatly affect its principal physical-chemical characteristics. The threated vinegars have been evaluated by the official tasting panel of the Denomination of Origin “Sherry Vinegar”, obtaining very positive results, only with small differences with the untreated ones. All of them were considered as suitable to be commercialized under the protection of that Denomination of Origin.
SN 2117-4458
YR 2023
FD 2023-02-24
LK http://hdl.handle.net/10498/32414
UL http://hdl.handle.net/10498/32414
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 10-nov-2026