RT Journal Article
SR Electronic
T1 Some Factors Affecting Tartrate Stability in Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 195
OP 211
DO 10.5344/ajev.1965.16.4.195
VO 16
IS 4
A1 Bruno F. Pilone
A1 H. W. Berg
YR 1965
UL http://www.ajevonline.org/content/16/4/195.abstract
AB Four aliquots were taken of 10 red and 10 white wines. One aliquot was cation-exchanged, one anion-exchanged, one cation-plus-anion-exchanged, and one used as control. After treatment, all wines were adjusted to the same pH and then stored at refrigeration temperature with a large excess of KHT until they approached equilibrium. Anion exchange reduced the tartrate-holding capacity substantially, with cation- and cation-plus-anion exchange producing a very large reduction. Removal of pigments and other polyphenols from the red control wines by carbon, and of protein from the white control wines by bentonite, produced almost exactly the same effect as cation exchange.Changes in CP values of the wines usually resulted in unequal changes (on a molar-equivalent basis) in the potassium and tartaric acid values, instead of the equal changes that would occur if only potassium and tartaric acid were involved in the reactions. Speculations are made on the possible mechanisms involved in the observed behavior.