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Am. J. Enol. Vitic. 39:2:155-161 (1988)
Copyright © 1988 by the American Society for Enology and Viticulture.
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Factors Affecting Induced Calcium Tartrate Precipitation from Wine

John P. Clark 1, Kenneth C. Fugelsang 2, and Barry H. Gump 2

1 Corbett Canyon Vineyards, P.O. Box 3159, San Luis Obispo, CA 93403
2 Department of Enology, Food Science, and Nutrition, California State University, Fresno, CA 93740.

The rate of calcium tartrate precipitation was measured in wine after addition of calcium carbonate. Wine pH has little, if any, effect on the rate of precipitation, only on the final equilibrium concentration. Low temperatures slow the rate of precipitation but result in greater calcium tartrate stability. Addition of calcium tartrate seed crystals increases the rate of precipitation. Malic acid inhibits calcium tartrate precipitation during the period when nucleation controls crystal growth. Measurement of tartaric acid and calcium during precipitation shows the stoichiometry to be 1:1 during all phases of crystallization.

Key words: calcium tartrate, precipitation, wine stability, precipitation stoichiometry

Submitted on July 14, 1986






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Copyright © 1988 by the American Society for Enology and Viticulture.