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.

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 t

SUBMITTER: Traynor M 

PROVIDER: S-EPMC6233442 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature