TY - JOUR T1 - New Method for the Estimation of the Potassium Hydrogen Tartrate Saturation Temperature of Port Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 255 LP - 266 DO - 10.5344/ajev.2005.56.3.255 VL - 56 IS - 3 AU - Diogo Narciso AU - Cristina Fernandes AU - Paulo Cameira dos Santos AU - Maria Norberta de Pinho Y1 - 2005/09/01 UR - http://www.ajevonline.org/content/56/3/255.abstract N2 - The saturation temperature of potassium hydrogen tartrate (KHT) in port wines was experimentally determined by conductivity measurements as a function of temperature. Based on different fittings of these experimental values, a new method is proposed to predict the tartrate stability of commercial port wines, avoiding a time-consuming experimental procedure. The linear fitting tested for both curves (with and without crystals) may explain why the Würdig equation is commonly used to estimate saturation temperature. However, the quadratic/ exponential approach also evaluated enables a better estimation of saturation temperature, as a good agreement with the experimental values was obtained (σ = 0.7°C), in the range of 15 to 35°C. ER -