RT Journal Article
SR Electronic
T1 Factors Affecting Induced Calcium Tartrate Precipitation from Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 155
OP 161
DO 10.5344/ajev.1988.39.2.155
VO 39
IS 2
A1 John P. Clark
A1 Kenneth C. Fugelsang
A1 Barry H. Gump
YR 1988
UL http://www.ajevonline.org/content/39/2/155.abstract
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.