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Influencia de la filtración a vacío en el contenido de cationes de un mosto de la variedad Viura y en su evolución durante la fermentación y conservación del vino / The influence of vacuum-filtration on the content of cations of a must of the Viura variety and on its evolution during the fermentation and the bottle-aging of wine

Departamento Química Aplicada, Universidad Pública de Navarra, Campus de Arrosadia s/n, 31006 Pamplona, España

A. García Sotro

Departamento Química Aplicada, Universidad Pública de Navarra, Campus de Arrosadia s/n, 31006 Pamplona, España

C. Ancín Azpilicueta

Departamento Química Aplicada, Universidad Pública de Navarra, Campus de Arrosadia s/n, 31006 Pamplona, España

This work examines the influence of vacuum-filtration on the concentration of cations in a must from the Viura variety, and their changes during fermentation and bottle aging of the wine. The clarifica tion treatment eliminated potassium (17 %) while the concentrations of calcium and magnesium did not change. The sodium content in the filtered must increased through contamination with diatoma ceous earth. Filtration eliminated mainly iron (84 %), and to a lesser extent copper (17 %), but had no influence on the concentrations of zinc and manganese in the must. Most of the studied cations evolved in a similiar way during the fermentation process, both in the filtered must and in the control sample. Most of the concentrations of cations in the white wines stabilized by refrigeration and stored for one year in the bottle were higher in the sample control than in one from filtered must. However, in both cases the limits were within the normal limits outlined for wine.

Key Words: wine • Viura must • clarification • filtration • cations • wine aging

Food Science and Technology International, Vol. 5, No. 4, 311-317 (1999)
DOI: 10.1177/108201329900500403


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