PT  - JOURNAL ARTICLE
AU  - H. W. Berg
AU  - R. M. Keefer
TI  - Analytical Determination of Tartrate Stability in Wine. II. Calcium Tartrate
AID  - 10.5344/ajev.1959.10.3.105
DP  - 1959 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 105--109
VI  - 10
IP  - 3
4099  - http://www.ajevonline.org/content/10/3/105.short
4100  - http://www.ajevonline.org/content/10/3/105.full
SO  - Am J Enol Vitic.1959 Jan 01; 10
AB  - The solubility of calcium tartrate in alcohol was found to be a log function of both alcohol concentration and temperature. The solubility product constants for calcium tartrate at the average ionic strength of wine were calculated over the range of temperatures and alcohol contents of interest to enologists. The variation in percent T= with pH in table and dessert wines was determined by calculation using disociation constants of tartaric acid at the average ionic strength of wine.A table is presented showing that the solubility of calcium tartrate is much greater in wine than in alcohol-water solutions. Possible reasons are offered.