| dc.contributor | | en-US |
| dc.creator | Bordeu, Edmundo | |
| dc.creator | Cristi, Ximena | |
| dc.date | 2001-05-01 | |
| dc.date.accessioned | 2020-10-29T14:45:43Z | |
| dc.date.available | 2020-10-29T14:45:43Z | |
| dc.identifier | https://www.rcia.uc.cl/index.php/ijanr/article/view/436 | |
| dc.identifier | 10.7764/rcia.v28i2.436 | |
| dc.identifier.uri | https://revistaschilenas.uchile.cl/handle/2250/156747 | |
| dc.description | The use of cation exchange in acid cycle to obtain tartrate stability of red wine was evaluated within the limits specified by the Office International de la Vigne et du Vin (OIV). Unstable red wines submitted or not to a previous cold treatment were used in the experiment. A portion of each wine was cation exchanged with a resin regenerated with hydrochloric acid and mixed back in growing proportions with the original wine. The exchanged portion of wine showed a strong modification in acidity, pH, and most cations but the sodium, chloride and alcohol contents were not affected. A 20% mixture of exchanged wine was enough to reach stability within OIV limits, only in wines previously submitted to a cold treatment. A 30% level of mixture originated composition changes beyond the limits accepted by OIV, and did not assure tartrate stability in wines without a previous cold treatment.Se evaluó la efectividad de resinas (C239 COTACO) de intercambio catiónico en ciclo ácido para estabilizar vinos tintos respecto a tartratos dentro de los limites estipulados por la “Office International de la Vigne et du Vin” (OIV). Vinos inestables, tratados o sin tratar previamente por frío fueron sometidos a intercambio catiónico y mezclados en porcentajes crecientes con el vino original. Una mezcla de 20% de vino sometido a intercambio con un 80% de vino sin tratar fue suficiente para asegurar la estabilidad de vinos tratados previamente por frío. Este tratamiento permitió conservar las cualidades sensoriales y químicas dentro de los límites de la OIV. A pesar de alteraciones de composición sobre lo tolerado por la OIV, fue imposible obtener la estabilización tartárica del vino por intercambio catiónico cuando estos no recibieron previamente el tratamiento de frío. | en-US |
| dc.format | | |
| dc.language | eng | |
| dc.publisher | Pontificia Universidad Católica de Chile | en-US |
| dc.relation | https://www.rcia.uc.cl/index.php/ijanr/article/view/436/347 | |
| dc.source | International Journal of Agriculture and Natural Resources; Vol 28, No 2 (2001); 67-72 | en-US |
| dc.source | International Journal of Agriculture and Natural Resources; Vol 28, No 2 (2001); 67-72 | es-ES |
| dc.source | 2452-5731 | |
| dc.source | 2452-5731 | |
| dc.subject | | en-US |
| dc.subject | Cation exchange, tartrate, stability, resin, cold treatment | en-US |
| dc.title | Tartaric stabilization of red wines through cation exchange. | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | | en-US |
| dc.type | | es-ES |
