Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid

The primary cause of bottled wine sediment is tartrate crystal precipitation. To prevent this, wines undergo a stabilization process before bottling. The most commonly used method is cold stabilization, which induces the precipitation of tartrate crystals that are then removed, thereby eliminating t...

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Bibliographic Details

Published in:	Foods
Main Authors:	Fernanda Cosme, Rui Oliveira, Luís Filipe-Ribeiro, Fernando M. Nunes
Format:	Article
Language:	English
Published:	MDPI AG 2024-08-01
Subjects:	wine tartaric stability cold stabilization sodium carboxymethylcellulose metatartaric acid volatilome
Online Access:	https://www.mdpi.com/2304-8158/13/17/2734