Metal reduction in wine using PVI-PVP copolymer and its effects on chemical and sensory characters

Authors

  • H. Mira
  • P. Leite
  • S. Catarino
  • J. M. Ricardo-da-Silva
  • A. S. Curvelo-Garcia

DOI:

https://doi.org/10.5073/vitis.2007.46.138-147

Keywords:

PVI-PVP, vinylimidazole, vinylpyrrolidone, metals, wine

Abstract

We studied the influence of an adsorbent PVI-PVP resin (a copolymer of vinylimidazole and vinylpyrrolidone), on the removal of heavy metals in wines, mainly copper (Cu), iron (Fe), lead (Pb), cadmium (Cd) and aluminium (Al). The study also investigated the influence of PVI-PVP on the physical-chemical and sensory characteristics of white and red wines, comparing its effect when applied in the must and in the wine. The removal of metals was more effective when PVI-PVP was applied to the wine than to the must. The removal of Fe and Pb was more effective in white wines than in red wines, while the removal of Cu and Al was higher in red wines. In general, the higher the PVI-PVP dose, the greater the quantity of metallic elements (copper, iron, lead and aluminium) that are removed. PVI-PVP had a minor effect on phenolic composition. The wines showed some decrease in total acidity and an increase in pH with PVI-PVP. The application of PVI-PVP at the dose rates employed here did not affect the wine’s sensory characteristics significantly.


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Published

2015-04-14

Issue

Vol. 46 No. 3 (2007): Vitis

Section

Article

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