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Am. J. Enol. Vitic. 41:1:16-20 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
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A New Method for the Stabilization of Wines with Respect to the Potassium Bitartrate Precipitation

R. Rodriguez-Clemente 1, I. Correa-Gorospe 2, and J. J. De Castro 3

1 Instituto de Ciencia de Materiales de Barcelona C.S.I.C, c/Marti i Franques s/n, 08028 Barcelona, Spain
2 Instituto de Fermentaciones Industriales C.S.I.C, c/Juan de la Cierva 3, 28006 Madrid, Spain
3 Codorniu S.A., Sant Sadurni d'Anoia, Barcelona, Spain.

A new method of wine stabilization is presented based on the removal of the wine components acting as KHT precipitation inhibitors by means of their physical adsorption on a KHT sustrate at the saturation temperature of the wine with respect to the KHT concentration. In a further step, the wine was cooled, seeded with KHT crystals, and agitated to yield the maximum precipitation in the shortest period of time. This method introduces no foreign substance into the wine stabilization process.

Key words: potassium bitartrate, stabilization, inhibitors, precipitation

Submitted on January 3, 1989






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Copyright © 1990 by the American Society for Enology and Viticulture.