Tartaric stabilization of wines: a precision enology topic in the focus of research. Scientific analysis of the state of the art and the different approaches.
Tartaric stabilization of wines: a precision enology topic in the focus of research. Scientific analysis of the state of the art and the different approaches.
Enoforum 2024, May 15-16, Zaragoza Trade Fair, Spain
Jean-Louis Escudier
former INRAe researcher / OIV expert, co-author: from oenology to viticulture (2024)
The need to achieve safe and sustainable tartaric stability over time has become an issue of great economic importance. A precision enology as an alternative to cold may require, on the one hand, specific physical and extractive technological approaches, with the implementation of electrodialysis membranes (continuous process of ecoselective tartaric stabilization), ionic heat exchangers (cationic resins to be regenerated) on the other hand.
Despite the colloidal complexity of the wine matrix, more stable oenological additives than metatartaric acid (carboxymethyl cellulose, mannoprotein, potassium polyaspartate (sequestering agent) have also been proposed as stabilizers. In this case, the aim is to maintain a certain level of supersaturation in tartaric acid salts without forming a deposit.
Each of these approaches has been the subject of research that is now being transferred to the oenological field in a new context of evolution in the composition of wines linked to climatic changes: more alcohol, higher pH, variable potassium and calcium content. Informing consumers about the additives used is also an effective aspect.
Cold, Additives, Membranes, Resins? Tests to control the level of tartaric instability and crystallization risks: The aim of this communication will be to analyze the research results and their field application on these approaches in order to clearly differentiate the specificities and limits of each one including the environmental aspect, to finally choose the most suitable one according to the constraints and objectives of each case.
Jean-Louis Escudier has been a researcher at Inrae, at the Pech-Rouge experimental unit in Gruissan (Aude), an organization he directed for 14 years, at the heart of technological innovation. Jean-Louis Escudier has been a member of several scientific committees in France (INAO, IFV, BNIC, ACTA, ACTIA, etc.) and France’s expert at the International Organisation of Vine and Wine (OIV) in the Technology Unit, until 2022.
Jean-louis Escudiier is co-author with Alain Carbonneau of Enology in viticulture, the third edition of which will be published in March 2024 by QUAE editions, in French and in Mandarin in China.
