PT  - JOURNAL ARTICLE
AU  - John P. Clark
AU  - Kenneth C. Fugelsang
AU  - Barry H. Gump
TI  - Factors Affecting Induced Calcium Tartrate Precipitation from Wine
AID  - 10.5344/ajev.1988.39.2.155
DP  - 1988 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 155--161
VI  - 39
IP  - 2
4099  - http://www.ajevonline.org/content/39/2/155.short
4100  - http://www.ajevonline.org/content/39/2/155.full
SO  - Am J Enol Vitic.1988 Jan 01; 39
AB  - The rate of calcium tartrate precipitation was measured in wine after addition of calcium carbonate. Wine pH has little, if any, effect on the rate of precipitation, only on the final equilibrium concentration. Low temperatures slow the rate of precipitation but result in greater calcium tartrate stability. Addition of calcium tartrate seed crystals increases the rate of precipitation. Malic acid inhibits calcium tartrate precipitation during the period when nucleation controls crystal growth. Measurement of tartaric acid and calcium during precipitation shows the stoichiometry to be 1:1 during all phases of crystallization.