Resumo

SANTOS, Paulo Cameira dos et al. Studies of tartaric stabilization in portuguese wines: comparative tests of electrodialysis and a traditional method . Ciência Téc. Vitiv. [online]. 2000, vol.15, n.2, pp.95-108. ISSN 0254-0223.

This work addresses the wine instability regarding tartaric acid and the respective salts. The usual method for wine tartaric stabilization consists in cooling the wine, for a long period, below the potassium hydrogen tartrate crystallization point (although above wine freezing temperature). Several approaches of this method are available by changing the time that wine is kept at low temperature, and the presence of seeds to induce crystallization. Two methods of wine stabilization were compared : electrodialysis and cold stabilization. Wines studied were of major socio-economic impact in Portugal : «Vinho Verde» and «Vinho do Porto». Results suggest that electrodialysis is an efficient method for tartaric stabilization of these two types of wine. In terms of sensory evaluation, results indicated that no significative differences were detected in wines treated by both methods.

Palavras-chave : Vinho Verde; Vinho do Porto; estabilização tartárica; cristalização pelo frio; electrodiálise.

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