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Use of Polyaspartate as Inhibitor of Tartaric Precipitations in Wines

Use of Polyaspartate as Inhibitor of Tartaric Precipitations in Wines

Antonella Bosso, Loretta Panero, Maurizio Petrozziello, Marco Sollazzo, Andriani Asproudi, Silvia Motta, Massimo Guaita

Food Chem. 2015 Oct 15;185:1-6.

PMID: 25952834

Abstract:

All additives used to stabilize wines against the precipitations of potassium bitartrate have some limits: metatartaric acid (MTA) is effective but very unstable, carboxymethylcellulose is stable and effective in white wines but affects color stability in red wines, mannoproteins have a variable effectiveness depending on wine composition. This work was aimed at testing the effect of new stabilizing products on tartaric precipitations, focusing on the use of Na and K polyaspartate salts (PASPs). The effectiveness of 4 different PASPs and 1 MTA added to red and white wines was compared using the mini-contact test and cold test. The dose effect and the stability of the products over time were also studied. The PASPs showed a similar stabilizing effect and a longer stability over time compared to MTA. PASPs can be considered interesting as additives for wine tartaric stabilization. Further work is in progress to better characterize their enological properties.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP868144	Potassium bitartrate		868-14-4	Price

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