Evaluation of Wine Stability to Potassium Hydrogen Tartrate Precipitation

• J.M. García Ruiz ^[2] ; R. Alcántara ^[1] ; J. Martín ^[1]
  1. [1] Universidad de Cádiz

     Universidad de Cádiz

     Cádiz, España

     
  2. [2] Instituto Andaluz de Geología Mediterránea, CSIC-Universidad de Granada
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 42, Nº 4, 1991, págs. 336-340
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The effect of several experimental variables (seed amount, seed size, maximum cooling temperature, cooling rate, and stirring) on the measurement of the equilibrium temperature of hydroalcoholic potassium hydrogen tartrate solutions by the seeded polythermal method has been obtained. An experimental protocol optimizing the accuracy of the method is proposed. Because of the accuracy in the results and the short running time (10 minutes), this protocol can be used for testing wine stabilization in industrial process, including continuous stabilization.