Effect of the application of the cation exchange on the composition and quality of Cava

Identifier:  TFG:2125

Handle: https://hdl.handle.net/20.500.11797/TFG2125

Authors:  Just Borràs, Arnau

Abstract:
Cava is the brand for the sparkling wine produced mainly in Catalonia. This industry is an important sector for the local economy and it is regulated by the DO Cava. Sparkling wines are the result of the second fermentation of a base wine characterized for having a low alcohol graduation (11º at most). The Cava must have high acidity levels and low pH to ensure an optimal freshness and conservation during ageing. However, due to climate change the grape juice (must) obtained from the grapes is changing its properties. The main consequence for Cava production is the decrease of pH which, results in a faster industrial maturation. Therefore, the lower pH could endanger the quality of the product in the future years. With the purpose of reverting these effects there are some methods like adding “legal” acids or using cation exchange columns to acidify musts. These columns decrease the pH by changing the potassium ions (K+) present in must for protons (H+). This work analyses which effect will have the cation exchange column in the oenological, chemical an organoleptic properties of a Cava wine. To study these effects different blendings have been done by mixing normal must with increasing percentages (from 0% to 45%) of must passed through the columns (FreeK+ must). After the blending, the musts have been fermented to obtain the base wine. These base wines have been conducted to a second fermentation in order to obtain Cava. Different parameters have been analyzed both in the must and in the base wine and also the second fermentation has been monitored. When the minimum time that the “Denominació d’origen Cava” stablishes to consider Cava the product (9 months), it will be also analyzed.