Melhorar a estabilização tartárica do vinho usando silicatos de zircónio microporosos

Making Wine Better: Exploring a New Tartrate Stabilization Technique Winemakers strive to produce a stable, high-quality product. This project tackles this challenge by developing an innovative method for wine tartaric stabilization of table wine (red and white) using microporous zirconium silicates (ZS). We aim to achieve three key objectives: 1. Ensuring Crystal-Clear Wine: We will assess how effectively zirconium silicates remove excess potassium ions from wine, which cause potassium tartrate crystal formation, cloudiness, and textural changes. By removing excess K, we aim to prevent crystal formation, ensuring the wine remains visually appealing and enjoyable. This will be achieved using microporous zirconium silicates, in particular AV-13, developed in our lab. This material has become a pharmaceutical drug (Lokelma) to treat the excess of potassium in serum (hyperkalemia), marketed by AstraZeneca. We will now extend the scope of application from the health area to the food area (wine), leveraging its non-toxicity, specificity for potassium ions, and reusability. 2. Preserving the Wine's Character: Stabilizing the wine shouldn't come at the cost of taste or aroma. Therefore, we will evaluate how zirconium silicates impact the sensory attributes, like flavor and smell, of the treated wine. For all this we will conduct sensory analysis to evaluate any potential changes of the treated wine compared to untreated controls. We will also analyze the chemical composition to ensure the treatment doesn't alter the wine's overall quality. The aspects that need to be taken in account include: • pH balance • Tartaric stability • Organic acid profiles • Phenolic compounds • Aromatic constituents • Protein stability • Microbial stability 3. Finding a Sustainable Solution: We will analyze the cost-effectiveness and environmental impact of using zirconium silicates compared to existing stabilization methods. This will consider factors like material cost, reusability, and potential waste generation. By finding a method that is both efficient and environmentally friendly, we can contribute to a more sustainable winemaking process. For this it is important to optimize the parameters for using microporous zirconium silicates, including: • Contact time between the wine and the zirconium silicates • Material-to-wine ratio • Temperature control With all this we aim to contribute to the development of more sustainable winemaking practices by offering a method that minimizes energy consumption and potential waste generation. While the traditional methods of wine stabilization are effective, they have limitations regarding energy consumption, environmental impact, and potential alteration of wine character. The ion-exchange method, in particular, that currently relies on a cation-exchange resins might become the main technique in the business if its selectivity for the K+ ion could be significantly improved. The unique ion-exchange properties of zirconium silicates, commonly used in medical applications for treating hyperkalemia, offer a novel approach to addressing these challenges in the wine industry. This project represents a pioneering approach towards innovative and sustainable winemaking practices. By exploiting the unique properties of microporous zirconium silicates, we aim to enhance the wine stabilization process, ensuring quality and sustainability in winemaking while opening new avenues for scientific research and industry practice.