Published on May 28, 2024
Effects of using cation exchange to reduce pH on the composition and quality of sparkling wine
Summary
This presentation looks at the effects of climate change on grape ripening, in particular on sugar concentration, acidity, phenolic compounds and aromas. Climate change brings the harvest date forward, creating a mismatch between technological ripeness and phenolic and aromatic ripeness. This can affect the quality of red and white wines.
Highlights
📈 Studies show an increase in alcohol content and pH in wines over recent decades.
⚖️ Research is being carried out into the use of cationic interchange to reduce the pH of wines and improve their quality.
👨🔬 Experiments show that cationic interchange can reduce the pH of wines without significantly affecting proteins and polysaccharides.
