Stability of clay-based catalysts in contact with water vapour

The search for cleaner processes is one of the major challenges in modern chemical industries. In this context clay derived materials are environmentally friendly catalysts that can be easily tailored to optimize their catalytic activity for a precise reaction of interest. Furthermore, clay-based catalysts can be easily separated, recovered and reused and their versatility, low cost, high catalytic activity and/or selectivity render them very attractive materials. Considering that the stability towards water vapour is a crucial aspect for catalytic performance and reuse of the catalysts, we present a study of the pore structure stability, in the presence of water vapour, of clay catalysts prepared by acid activation with HCl solutions and ion-exchange with sodium, aluminium and iron, from a natural clay collected at Serra de Dentro (Porto Santo Island, Portugal) [1]. For elucidating the influence of water vapour on the pore structure stability, water vapour adsorption- -desorption isotherm, at 298 K, was determined on each sample by gravimetric method as well as n-pentane adsorption−desorption isotherms, at 298 K, which were determined before and after the corresponding water adsorption-desorption isotherms. Prior to the measurements, the samples were outgassed during 5 h at 473 K and the adsorptives were outgassed by repeated freeze–thaw cycles. The results to be reported in the communication allow us to state that, upon contact with water vapour, the less acid activated catalysts suffered some reduction in pore volume reflecting changes in the pore structure, while the more acid activated catalysts and those prepared by ion-exchange presented excellent stability upon one cycle of water vapour adsorption-desorption. The results are corroborated by nitrogen adsorption-desorption isotherms determined, at 77 K, before and after the water and n-pentane adsorption-desorption measurements.

Recent Developments in Wine Tartaric Stabilization

Tartrate precipitation is still a relevant subject in Enology, being one of the most common problems of wine physical-chemical instability. Potassium bitartrate and calcium tartrate precipitations are undesirable phenomena which can occur in bottled wines, especially when these are stored at low temperatures. The occurrence of tartrate salt crystals (potassium hydrogen tartrate – KHT and calcium tartrate – CaT) in bottles has severe consequences in the final aspect of the wine and therefore on the consumer’s acceptance, making tartrate wine stabilization virtually mandatory before bottling. Currently, several solutions to prevent this haze are available: subtractive methods including the conventional cold treatments that promote the cristalization of KHT, removal of potassium and calcium ions either by electrodialysis or ion exchange resins; and additive methods such as the addition of carboxymethylcellulose, mannoproteins or metatartaric acid. For monitoring the KHT stability, several analytical methods have been developed based on conductivity evaluation, namely the mini-contact test and the saturation temperature measurements (TS). These methods will also be revisited, aiming to raise awareness of their utility as tools in quality control of wines. This review addresses tartrate precipitation subject and the most recent preventive solutions available, pointing out the advantages and drawbacks of each one, and its impact on the final characteristics of the wine.