RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 106
OP 110
DO 10.5344/ajev.1981.32.2.106
VO 32
IS 2
A1 Pamela Dunsford
A1 Roger Boulton
YR 1981
UL http://www.ajevonline.org/content/32/2/106.abstract
AB 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.