Effects of potassium polyaspartate on phenolic compounds, volatile compounds, color, and sensory properties of cabernet sauvignon wine
Zeyu Zhou, Yibin Lan, Meng Zhou, Wenzhe Tong, Yixuan Ge, Cong Yu, Xuerong Duan, Changqing Duan, Xuemei Fan, Nan Meng, Guangfeng Wu · 2026
Read Effects of potassium polyaspartate on phenolic compounds, volatile compounds, color, and sensory properties of cabernet sauvignon wine by Zeyu Zhou, Yibin Lan, Meng Zhou, Wenzhe Tong, Yixuan Ge, Cong Yu, Xuerong Duan, Changqing Duan, Xuemei Fan, Nan Meng, Guangfeng Wu (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13599664.txt.
Description
Zeyu Zhou and a large team tested a wine stabilizer's effect on flavor and color in a 2026 study of Cabernet Sauvignon. The additive, potassium polyaspartate, is usually studied only for preventing tartrate crystals. This work is the first systematic look at its flavor impact. Treatments included the additive alone at working doses, additive after brief pre freezing, and a long cold treatment as reference, all followed through six months of bottle aging.
The additive deepened crystal stability further. Used alone at the higher dose, it kept a deeper, redder hue at six months, tied to more of one pigment, and raised several aroma families. Combined with pre freezing, it preserved color compounds while leaving aroma and sensory traits largely unchanged. Overall, color shifted more than smell.
Catalog record
| CREATOR | Zeyu Zhou, Yibin Lan, Meng Zhou, Wenzhe Tong, Yixuan Ge, Cong Yu, Xuerong Duan, Changqing Duan, Xuemei Fan, Nan Meng, Guangfeng Wu |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 74 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |