The application of the cation exchange and double cation-anion exchange resins, regarding the wine tartrate stabilization, without previous treatment of wine by cold has been studied as well as their influence in phenolic, mineral and organic acid composition. The R1 resin was used in Mg2+, Na+ and H+ form, the R2 resin was always used in H+ form, and the R3 was used in OH- form. The eluted wine was assembled with untreated wine to obtain stable wine. The R2 resin showed to be more efficient to enhance the tartrate stabilization than R1 in Mg2+ form; however in H+ form, the behaviour of both resins was quite similar. The tartrate stabilization results to double cation anion exchange were similar to the results obtained with cation exchange.
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