RT Journal Article
SR Electronic
T1 A New Method for the Stabilization of Wines with Respect to the Potassium Bitartrate Precipitation
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 16
OP 20
DO 10.5344/ajev.1990.41.1.16
VO 41
IS 1
A1 R. Rodriguez-Clemente
A1 I. Correa-Gorospe
A1 J. J. De Castro
YR 1990
UL http://www.ajevonline.org/content/41/1/16.abstract
AB A new method of wine stabilization is presented based on the removal of the wine components acting as KHT precipitation inhibitors by means of their physical adsorption on a KHT sustrate at the saturation temperature of the wine with respect to the KHT concentration. In a further step, the wine was cooled, seeded with KHT crystals, and agitated to yield the maximum precipitation in the shortest period of time. This method introduces no foreign substance into the wine stabilization process.