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6430598 
Journal Article 
Quality, sensory and cost comparison for pH reduction of Syrah wine using ion exchange or tartaric acid 
Walker, T; Morris, J; Threlfall, R; Main, G 
2004 
Yes 
Journal of Food Quality
ISSN: 0146-9428
EISSN: 1745-4557 
27 
6 
483-496 
WOS:000227251200007 
The pH reduction treatments (nonadjusted control, two resins in column systems, three membranes in a prototype electrochemical ion-exchange unit, and tartaric acid addition) were evaluated on Syrah (Vitis vinifera) wine. Wine was analyzed after 6 months at 21C. Treatments lowered wine pH from 4.24 to 3.48, improved color attributes and raised titratable acidity, but lowered total phenolics and potassium levels. A descriptive sensory panel identified and evaluated purple color, aroma (berry, grape kool-aid, dried fruit, spicy, barnyard/leather and smoky) and flavor (dried fruit, earthy, sourness/acidity and astringency) attributes of Syrah wine. The panel noticed more differences between the nonadjusted control and the pH reduction treatments rather than within the pH reduction treatments. A costing model of the treatments showed that tartaric acid addition for adjusting pH was more economical than ion-exchange systems. Tartaric acid adjustment did not enhance the wine's color attributes as well as the ion-exchange treatments. Although use of ion-exchange systems are more costly than tartaric acid addition, ion exchange could be used to maintain or improve premium wine quality. 
; red wines; food analysis; sensory evaluation; pH; ion exchange resins; tartaric acid; wine quality; color; potassium; titratable acidity; total solids; soluble solids; phenolic compounds; taste; flavor; odors; astringency; cost effectiveness; Q505/