Sodium Alginate Decreases the Concentration of Calcium in Wines, Possibly Lowering the Risk of Calcium Tartrate Instability
< 0.05), most other compositional parameters remained stable, with variations observed only in some wines for certain parameters (e.g., CIELab parameters). These findings demonstrate the potential of sodium alginate as a practical calcium-binding agent and suggest the need for further studies to continue evaluating its applicability in winemaking.
Authors
- Cristina Úbeda (ORCID: https://orcid.org/0000-0002-1320-4438)
- Mariona Gil (ORCID: https://orcid.org/0000-0002-3716-3001)
- Ricardo Castro
- Bárbara Hormazabal-Moya
- V. Felipe Laurie (ORCID: https://orcid.org/0000-0003-4465-2337)
Institutions
- University of Talca (CL)
- Universidad Autónoma de Chile (CL)
- Center for Climate and Resilience Research (CL)
- Universitat Rovira i Virgili (ES)
- Universidad de Sevilla (ES)
Publication Details
- Journal
- Foods
- Published
- 2026-04-13
- DOI
- https://doi.org/10.3390/foods15081354
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Ministerio de Ciencia e Innovación
- Agencia Nacional de Investigación y Desarrollo