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Impact of a commercially available ion-exchange resin used in red wines to reduce toxic compounds: effect on pH, oxidation–reduction potential, color, and sensory attributes

Author:
Traynor, Mark, Ahmad, Imran
Source:
Journal of food science and technology 2018 v.55 no.12 pp. 4859-4866
ISSN:
0022-1155
Subject:
biogenic amines, bottled wines, color, ion exchange, pH, red wines, redox potential, sensory evaluation, sensory properties, sulfites, taste, toxic substances, wine industry
Abstract:
This research was performed to evaluate the impact of a novel ion-exchange treatment on the organoleptic, pH, color (hue and intensity), and oxidation–reduction potential (ORP) properties of commercial red wines. The ion-exchange treatment used in this study is a commercially available device containing a double cation–anion exchange resin. The device is applied, directly by the consumer, to finished bottled wines with the purpose of mitigating the effects of potentially noxious compounds such as biogenic amines and sulfites. Sensory evaluation tests included discriminative, affective, and Quantitative Descriptive Analysis sensory tests were employed to evaluate the impact on the perceived taste of treated wines. The pH, ORP and color parameters (hue and intensity) of wines were measured to assess any physicochemical alterations that may help to explain the results of the sensory evaluation. While no significant changes in color hue or intensity were found, the results showed a reduction in pH (0.07–0.12) and an increase in ORP (2.667–6.666 mV). However, the changes in pH and ORP did not result in a detectable change in wine taste for the sensory panelists. These findings have important implications for the wine industry, where many consumers select wines for their characteristic taste qualities. Thus, any treatment to potentially remove noxious compounds should not impact the characteristic organoleptic properties of a chosen wine.
Agid:
6207874