Procedure to reduce sulphite in wine with anion-exchange resin
2012
Horak, M., Mendelova Univ., Lednice (Czech Republic). Ustav Poskliznove Technologie Zahradnickych Produktu | Hic, P., Mendelova Univ., Lednice (Czech Republic). Ustav Poskliznove Technologie Zahradnickych Produktu | Tomankova, E., Mendelova Univ., Lednice (Czech Republic). Ustav Poskliznove Technologie Zahradnickych Produktu | Balik, J., Mendelova Univ., Lednice (Czech Republic). Ustav Poskliznove Technologie Zahradnickych Produktu
The aim of this experiment was to eliminate SO2 ions present in wine using the anion-exchanger resins. To compare the effectiveness, 2 strongly basic anion-exchange resins were used. When activated, the sodium bicarbonate solution (activation solution I) was used to prevent parallel reduction of sulphites, tartates and malates, so the anion-exchange resins were activated in two-step activation. In the second step, it was immersed into a mixture of malic and tartaric acids (1:1). After the application of anex into wine, the content of total SO2 was reduced to 97-201 mg/L (depending on the amount of anex added into the wine sample). According to our expectations, the variants with anion-exchange resin activated only with bicarbonate solution, the tartrates and malates were significantly reduced. If the anion-exchange resin was activated with a two-step activation, the tartaric and malic acids were reduced in the range of +/-0.13 g/L. This phenomenon was strongly reflected at the anion-exchanger Aqua Osmotic 02. The changes in antioxidant content were not affected by the type of anion-exchange resin, the method of activation, or the amount of anion-exchanger used. The colour parameters of wine were not significantly affected by the effects of anion-exchange resins used.
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