SOURCES AND NATURE OF CRYSTALLINE TURBIDITY OF WINES
UDC 663.256
Abstract
Introduction. Crystal turbidity in wines is a widespread problem of the wine industry. Violation of the stability and presentation of finished products due to the formation of turbidity and precipitation leads to significant losses of wineries. In various years, up to 25% of all wines produced are prone to the formation of crystalline turbidity. The purpose of this work was to generalize data on the sources of crystalline turbidity, their nature, physico-chemical properties, as well as on the physico-chemical parameters of wine that affect the formation and dissolution of crystalline turbidities.
Objects and methods of research. Domestic and foreign scientific literature on the subject of the study. The analysis, systematization and generalization of the obtained data were used as research methods.
Results and their discussion. The paper presents the main sources of the components of crystalline turbidity, types of crystalline turbidity, their brief characteristics are given, their nature and physico-chemical properties are described, data on the main physico-chemical indicators of wine that influence the formation and dissolution of crystalline turbidity are given. The biological significance, transport and transformation of the components of crystalline turbidities in the grape-must-wine series are described in detail.
Conclusions. At the moment, crystalline turbidity of wines, despite a significant number of ways to control, predict their formation and technological methods to combat them, remain one of the main causes of instability and marketability of wine products. To solve the problem of the formation of crystalline turbidity, it is necessary to conduct a deep fundamental study of their properties, as well as factors influencing their formation and sedimentation in the conditions of a multicomponent composition of wine. The results of the review presented in this article will allow enterprises to develop new approaches in the cultivation and processing of grapes.
Downloads
Metrics
References
Kosseva M.R., Joshi V.K., Panesar P.S. Science and Technology of Fruit Wine Production. Academic Press, 2017, pp. 295–461. DOI: 10.1016/B978-0-12-800850-8.00007-7.
Comuzzo P., Battistutta F., Morata A. Red Wine Technology. Academic Press, 2019, pp. 17–34. DOI: 10.1016/B978-0-12-814399-5.00002-5.
Khrapov A.A., Ageyeva N.M. Izvestiya VUZov. Pishchevaya tekhnologiya, 2016, no. 4, pp. 119–122. (in Russ.).
Lasanta C., Gómez J. Trends in Food Science and Technology, 2012, vol. 28(1), pp. 52–59.
Gerzhikova V.G., Anikina N.S., Vesyutova A.V., Yermikhina M.V., Ryabinina O.V. «Magarach». Vinogradarstvo i vinodeliye, 2020, vol. 22(1), pp. 69–72. DOI: 10.35547/iM.2020.22.1.014. (in Russ.).
Gerzhikova V.G., Chervyak S.N., Pogorelov D.Yu., Mikheyeva L.A., Shcherbina V.A. «Magarach». Vinogradarstvo i vinodeliye, 2016, no. 3, pp. 25–27. (in Russ.).
Rogiers S.Y., Coetzee Z.A., Walker R.R., Deloire A., Tyerman S.D. Frontiers in Plant Science, 2017, vol. 8, p. 1629.
Andreyeva V.Ye., Kalmykova N.N., Kalmykova Ye.N., Gaponova T.V. «Magarach». Vinogradarstvo i vinodeliye, 2018, no. 3(105), pp. 67–68. (in Russ.).
Smirnov K.V., Maltabar L.M., Radzhabov A.K., Matuzok N.V., Troshin L.P. Vinogradarstvo: uchebnik. [Viticulture: textbook]. Moscow, 2017, 500 p. (in Russ.).
Cosme F., Vilela A., Jordão A.M. Advances in Chemistry Research, 2017, vol. 40, pp. 198–216.
Gránásy L., Tóth G.I., Warren J.A., Podmaniczky F., Tegze G., Rátkai L., Pusztai T. Progress in Materials Science, 2019, vol. 106, article 100569. DOI: 10.1016/j.pmatsci.2019.05.002.
Gavezzotti A. Theoretical and Computational Chemistry. Elsevier, 2021, vol. 20, pp. 201–229. DOI: 10.1016/B978-0-12-823747-2.00004-4.
Gerbaud V., Gabas N., Blouin J., Pellerin P., Moutounet M. Journal international des ciences de la vigne et du vin, 1997, vol. 31, no. 2, pp. 65–83.
Lambri M., Colangelo D., Dordoni R., De Faveri D.M. Food research international, 2014, vol. 62, pp. 441–447.
Zhao Q., Du G., Wang S., Zhao P., Cao X., Cheng C., Liu H., Xue Y., Wang X. Food Chemistry, 2023, vol. 403, arti-cle 134385. DOI: 10.1016/j.foodchem.2022.134385.
Cosme F., Vilela A., Jordão A.M. Advances in Chemistry Research, 2017, vol. 40, pp. 198–216.
Keller M. The Science of Grapevines. Third Edition. Academic press, 2020. 542 p.
Zoecklein B.W., Gump B.H. Technology and Nutrition, Managing Wine Quality (Second Edition). Woodhead Publish-ing, 2022, pp. 135–185. DOI: 10.1016/B978-0-08-102067-8.00003-8.
Sprenger S., Hirn S., Dietrich H., Will F. European Food Research and Technology, 2015, vol. 241(6), pp. 785–791. DOI: 10.1007/s00217-015-2503-1.
Boulton R.B., Singleton V.L., Bisson L.F., Kunkee R.E. Principles and practices of winemaking. Springer Science & Business Media, 2013, 604 р. DOI: 10.1007/978-1-4757-6255-6.
Walker R.R., Blackmore D.H. Australian Journal of Grape and Wine Research, 2012, vol. 18, pp. 183–193. DOI: 10.1111/j.1755-0238.2012.00189.x.
Bonada M., Catania A.A., Gambetta J.M., Petrie P.R. Australian Journal of Grape and Wine Research, 2021, vol. 27, pp. 491–507. DOI: 10.1111/ajgw.12506.
Kravchenko R.V., Soboleva Yu.V. Colloquium-journal, 2018, no. 12(22), pp. 17–18. (in Russ.).
Véstia J., Barroso J.M., Ferreira H., Gaspar L., Rato A.E. Food Chemistry, 2019, vol. 276, pp. 71–76. DOI: 10.1016/j.foodchem.2018.09.116.
Organicheskiye kisloty [Organic acids]. URL: https://vinograd.info/ (in Russ.).
Torres R.L., De La Fuente Lloreda M., Gonzalez P.J., García-Gutierrez J.R.L., Trujillo P.B. Australian Journal of Grape and Wine Research, 2018, vol. 24(4), pp. 439–449. DOI: 10.1111/ajgw.12359.
Ribereau-Gayon P., Yves G., Maujean A., Dubourdieu D. Handbook of Enology. John Wilei & Sons, 2006, vol. 2, pp. 369–386.
Bopp C., Jara-Rojas R., Bravo-Ureta B., Engler A. Agricultural Water Management, 2022, vol. 271, article 107766. DOI: 10.1016/j.agwat.2022.107766.
Reynolds A.G. Viticultural and vineyard management practices and their effects on grape and wine quality // Food Sci-ence, Technology and Nutrition, Managing Wine Quality (Second Edition). Woodhead Publishing, 2022, pp. 443–539. DOI: 10.1016/B978-0-08-102067-8.00012-9.
Blotevogel S., Schreck E., Laplanche C., Besson P., Saurin N., Audry S., Viers J., Oliva P. Food Chemistry, 2019, vol. 298, article 125033. DOI: 10.1016/j.foodchem.2019.125033.
Butnariu M., Butu A. Quality Control in the Beverage Industry. Academic Press, 2019, pp. 385–417. DOI: 10.1016/B978-0-12-816681-9.00011-4.
Acimovic D., Tozzini L., Green A., Sivilotti P., Sabbatini P. Australian Journal of Grape and Wine Research, 2016, vol. 22(3), pp. 399–408. DOI: 10.1111/ajgw.12235.
Smith M.S., Centinari M. American Journal of Enology and Viticulture, 2019, vol. 70(3), pp. 308–317. DOI: 10.5344/ajev.2019.18100.
Ćirković D., Matijašević S., Ćirković B., Laketić D., Jovanović Z., Kostić B., Bešlić Z., Sredojević M., Tešić Ž., Banja-nac T., Gašić U. Horticulturae, 2022, vol. 8, article 296. DOI: 10.3390/horticulturae8040296.
Gutiérrez-Gamboa G., Zheng W., Martínez de Toda F. Food Research International, 2021, vol. 139, article 109946.
Mira de Orduña R. Food Research International, 2010, vol. 43(7), pp. 1844–1855.
Buesa I., Romero-Azorín P., Escalona J.M., Intrigliolo D.S. Vineyard water balance and use. Academic Press, 2022, pp. 105–123. DOI: 10.1016/B978-0-323-85150-3.00012-8.
Jackson R.S. Wine Science (Fifth Edition). Academic Press, 2020, pp. 151–330. DOI: 10.1016/B978-0-12-816118-0.00004-0.
Guseynov Sh.N., Mayborodin S.V. Russkiy vinograd, 2018, vol. 7, pp. 126–133. (in Russ.).
Dergunov A.V., Kurdenkova Ye.K. Vestnik Kazanskogo gosudarstvennogo agrarnogo universiteta, 2021, vol. 16, no. 2(62), pp. 11–15. (in Russ.).
MacDonald R., Reitmeier C. Innovations in US Agriculture. Academic Press, 2017, pp. 53–92. DOI: 10.1016/B978-0-12-804445-2.00003-X.
Pinu F.R., Villas-Boas S.G., Martin D. Food Research International, 2019, vol. 121, pp. 835–844. DOI: 10.1016/j.foodres.2019.01.005.
Lima M.M.M., Choy Y.Y., Tran J., Lydon M., Runnebaum R.C. Journal of Food Composition and Analysis, 2022, vol. 114, article 104745. DOI: 10.1016/j.jfca.2022.104745.
Mas A., Portillo M.C. International Journal of Food Microbiology, 2022, vol. 367, article 109592. DOI: 10.1016/j.ijfoodmicro.2022.109592.
Shelud'ko O.N., Strizhov N.K. Izvestiya VUZov. Pishchevaya tekhnologiya, 2018, no. 5-6(365-366), pp. 116–120. (in Russ.).
Gnilomedova N.V., Anikina N.S., Chervyak S.N. «Magarach». Vinogradarstvo i vinodeliye, 2019, vol. 21(3), pp. 261–266. (in Russ.).
Sheudzhen A.Kh. Agrokhimiya. Ch. 5. Prikladnaya agrokhimiya: ucheb. posobiye. [Agrochemistry. Part 5. Applied ag-ricultural chemistry: textbook. allowance]. Krasnodar, 2017, 860 p. (in Russ.).
Laurent C., Oger B., Taylor J.A., Scholasch T., Metay A., Tisseyre B. European Journal of Agronomy, 2021, vol. 130, article 126339. DOI: 10.1016/j.eja.2021.126339.
Greeff A.E., Robillard B., Du Toit W.J. Food Additives & Contaminants, 2012, vol. 29, no. 9, pp. 1374–1385. DOI: 10.1080/19440049.2012.694122.
Guise R., Filipe-Ribeiro L., Nascimento D., Bessa O., Nunes F.M., Cosme F. Food Chemistry, 2014, vol. 156, pp. 250–257. DOI: 10.1016/j.foodchem.2014.01.081.
Colombo F., Lorenzo C.D., Casalegno C., Triulzi G., Marroncelli S., Biella S., Orgiu F., Restani P. BIO Web of Con-ferences, 2019, vol. 12, article 04009. DOI: 10.1051/bioconf/20191204009.
Low L.L., O’Neill B., Ford C., Godden J., Gishen M., Colby C. International Journal of Food Science & Technology, 2008, vol. 43, pp. 1202–1216. DOI: 10.1111/j.1365-2621.2007.01591.x.
Noviello M., Gattullo C.E., Faccia M., Paradiso V.M., Gambacorta G. Food Research International, 2021, vol. 150, ar-ticle 110737. DOI: 10.1016/j.foodres.2021.110737.
Previtali P., Dokoozlian N.K., Pan B.S., Wilkinson K.L., Ford C.M. Food Chemistry, 2022, vol. 373, article 131406. DOI: 10.1016/j.foodchem.2021.131406.
van Leeuwen C. Managing Wine Quality (Second Edition). Woodhead Publishing, 2022, pp. 341–393. DOI: 10.1016/B978-0-08-102067-8.00005-1.
Petrov V.S., Aleynikova G.Yu., Marmorshteyn A.A. Agroekologicheskoye zonirovaniye territorii dlya optimizatsii razmeshcheniya sortov, ustoychivogo vinogradarstva i kachestvennogo vinodeliya: monografiya. [Agro-ecological zon-ing of the territory to optimize the placement of varieties, sustainable viticulture and quality winemaking: monograph]. Krasnodar, 2020, 138 p. (in Russ.).
Kalmykova N.N., Andreyeva V.Ye., Kalmykova Ye.N., Gaponova T.V. Vinogradarstvo i vinodeliye, 2019, vol. 48, pp. 58–59. (in Russ.).
Ageyeva N.M. Stabilizatsiya vinogradnykh vin. Teoreticheskiye aspekty i prakticheskiye rekomendatsii. [Stabilization of grape wines. Theoretical aspects and practical recommendations]. Krasnodar, 2007, 360 p. (in Russ.).
Younes M., Aquilina G., Castle L., Engel K.-H, Fowler P., Frutos Fernandez M.J. et al. EFSA Journal, 2020, vol. 18(3), article e06030. DOI: 10.2903/j.efsa.2020.6030.
Lankhorst P.P., Voogt B., Tuinier R., Lefol B., Pellerin P., Virone C. Journal of Agricultural and Food Chemistry, 2017, vol. 65(40), pp. 8923–8929. DOI: 10.1021/acs.jafc.7b01854.
Coulter A.D., Holdstock M.G., Cowey G.D., Simos C.A., Smith P.A., Wilkes E.N. Australian Journal of Grape and Wine Research, 2015, vol. 21, pp. 627–641. DOI: 10.1111/ajgw.12194.
Bosso A., Motta S., Panero L., Lucini S., Guaita M. Journal of Food Science, 2020, vol. 85, pp. 2406–2415. DOI: 10.1111/1750-3841.15342.
Bosso A., Panero L., Petrozziello M., Sollazzo M., Asproudi A., Motta S., Guaita M. Food Chemistry, 2015, vol. 185, pp. 1–6. DOI: 10.1016/j.foodchem.2015.03.099.
Filipe-Ribeiro L., Milheiro J., Guise R., Vilamarim R., Fraga J.B., Martins-Gomes C., Nunes F.M., Cosme F. Food Chemistry, 2021, vol. 360, article 129996. DOI: 10.1016/j.foodchem.2021.129996.
Cortiella M.G., Úbeda C., Covarrubias J.I., Peña-Neira Á. Innovative Food Science & Emerging Technologies, 2020, vol. 66, article 102521. DOI: 10.1016/j.ifset.2020.102521.
Lankhorst P.P., Voogt B., Tuinier R., Lefol B., Pellerin P., Virone C. Journal of Agricultural and Food Chemistry, 2017, vol. 65(40), pp. 8923–8929. DOI: 10.1021/acs.jafc.7b01854.
Andreeva V., Kashparova V., Chernysheva D., Tokarev D., Kataria Y. BIO Web Conf., 2021, vol. 34, article 06014. DOI: 10.1051/bioconf/20213406014.
Moreno J., Peinado R. Enological Chemistry. Academic Press, 2012, pp. 253–269. DOI: 10.1016/B978-0-12-388438-1.00015-7.
Mierczynska-Vasilev A., Smith P.A. Australian Journal of Grape and Wine Research, 2015, vol. 21, pp. 615–626. DOI: 10.1111/ajgw.12198.
Bekker M.Z., Day M.P., Smith P.A. Molecules, 2019, vol. 24(8), article 1523. DOI: 10.3390/molecules24081523.
Polat S., Aytan-Goze E., Sayan P. Acta Chimica Slovenica, 2020, vol. 67(3), pp. 842–852. DOI: 10.17344/acsi.2020.5814.
Swain J., Panda P.K., Tripathy B.C., Sahu R. Electrochemical Applications of Metal-Organic Frameworks. Elsevier, 2022, pp. 1–16. DOI: 10.1016/B978-0-323-90784-2.00006-X.
Spravochnik po rastvorimosti. [Handbook of solubility]. Moscow, Leningrad, 1961, vol. 1-1, 960 p.
Seidell A. Solubilities of inorganic and metal organic compounds. New York, 1940, vol. 1, pp. 250–252, 702–706.
Armarego W.L.F. Purification of Laboratory Chemicals (Eighth Edition). Butterworth-Heinemann, 2017, pp. 635–770. DOI: 10.1016/B978-0-12-805457-4.50004-5.
Bajul A., Gerbaud V., Teychene S., Devatine A., Bajul G. Journal of Crystal Growth, 2017, vol. 472, pp. 54–63. DOI: 10.1016/j.jcrysgro.2017.03.024.
Khrapov A.A., Ageyeva N.M. Otsenka kachestva i bezopasnost' potrebitel'skikh tovarov: materialy III Vserossiyskoy nauchno-prakticheskoy konferentsii molodykh uchenykh. [Assessment of the quality and safety of consumer goods: ma-terials of the III All-Russian Scientific and Practical Conference of Young Scientists]. Irkutsk, 2021, no. 15, pp. 152–155. (in Russ.).
Darriet P., Stamatopoulos P. Managing Wine Quality (Second Edition). Woodhead Publishing, 2022, pp. 669–715. DOI: 10.1016/B978-0-08-102065-4.00003-1.
Owoyemi A., Lapidot O., Kochanek B., Zahavi T., Salzer Y., Porat R., Lichter A. Postharvest Biology and Technology, 2022, vol. 191, article 111980. DOI: 10.1016/j.postharvbio.2022.111980.
Sturza R., Covaci Е. Revue Roumaine de Chimie, 2015, vol. 60(11–12), pp. 1019–1024.
Longo E., Rossetti F., Merkyte V., Obiedzińska A., Boselli E. Rapid Commun Mass Spectrom., 2018, vol. 32, pp. 1637–1642. DOI: 10.1002/rcm.8221.
Henriques P., Brites Alves A.M., Rodrigues M., Geraldes V. Food Chemistry, 2019, vol. 278, pp. 84–91. DOI: 10.1016/j.foodchem.2018.11.043.
Copyright (c) 2023 chemistry of plant raw material
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International License.
The authors, which are published in this journal, agree to the following conditions:
1. Authors retain the copyright to the work and transfer to the journal the right of the first publication along with the work, at the same time licensing it under the terms of the Creative Commons Attribution License, which allows others to distribute this work with the obligatory indication of the authorship of this work and a link to the original publication in this journal .
2. The authors retain the right to enter into separate, additional contractual agreements for the non-exclusive distribution of the version of the work published by this journal (for example, to place it in the university depository or to publish it in a book), with reference to the original publication in this journal.
3. Authors are allowed to post their work on the Internet (for example, in a university repository or on their personal website) before and during the review process of this journal, as this may lead to a productive discussion, as well as more links to this published work.
