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Am. J. Enol. Vitic. 14:1:43-51 (1963)
Copyright © 1963 by the American Society for Enology and Viticulture.
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Relationship of Solubility Products to Long Range Tartrate Stability

Raul T. De Soto 1 and Henry Yamada 1

1 Roma Wine Company, Fresno, California.

Standard commercial wines were checked for stability after 16-27 months in storage. Calcium, potassium, tartrate, pH, and the concentration products for calcium tartrate and potassium acid tartrate were determined. Crystalline precipitates were examined and identified.

Sediments were found in three types of sherry and in port. The sediments found in the three types of sherry were composed of calcium tartrate and calcium oxalate; calcium oxalate constituted 50-90% of the sediment. The precipitates found in seven lots of port were composed solely of calcium tartrate. Four lots of port contained calcium tartrate precipitates with traces of potassium acid tartrate.

The data obtained suggest safe limits for the concentration products of potassium acid tartrate and calcium tartrate for wines produced, bottled, and stored under commercial conditions.






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Copyright © 1963 by the American Society for Enology and Viticulture.