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Am. J. Enol. Vitic. 42:4:336-340 (1991)
Copyright © 1991 by the American Society for Enology and Viticulture.
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Evaluation of Wine Stability to Potassium Hydrogen Tartrate Precipitation

J. M. García-Ruiz 1, R. Alcántara 2, and J. Martín 2

1 Instituto Andaluz de Geología Mediterránea, CSIC-Universidad de Granada, c/ Fuentenueva s/ n, 18002 Granada, Spain
2 Departamento de Química-Física. Facultad de Ciencias, Universidad de Cádiz. Apdo 40. 11510 Puerto Real. (Cádiz), Spain

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.

Key words: potassium hydrogen tartrate, wine stability

Submitted on January 9, 1991






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Copyright © 1991 by the American Society for Enology and Viticulture.