TY - JOUR T1 - The Kinetics of Potassium Bitartrate Crystallization from Table Wines. II. Effect of Temperature and Cultivar JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 106 LP - 110 DO - 10.5344/ajev.1981.32.2.106 VL - 32 IS - 2 AU - Pamela Dunsford AU - Roger Boulton Y1 - 1981/01/01 UR - http://www.ajevonline.org/content/32/2/106.abstract N2 - The rates of potassium bitartrate crystallization from three table wines were investigated at various temperatures. A Pinot noir, a Cabernet Sauvignon and a blended white table wine each showed periods in which nucleation, mass transport or surface integration was the rate controlling process. Activation energies of 498, 580, and 1120 to 1340 kilo Joules per mole, were estimated for the surface integration reaction of the Pinot noir, Cabernet Sauvignon, and dry white wines, respectively. ER -