Potassium bitartrate crystallisation in wine and its inhibition

AD Coulter, MG Holdstock, GD Cowey… - Australian Journal of …, 2015 - Wiley Online Library
Supersaturation of wine with dissolved tartaric acid is an essential requirement for
crystallisation of potassium bitartrate and can be thought of as the driving force. Nucleation …

Wine tartaric stabilization by electrodialysis and its assessment by the saturation temperature

F Gonçalves, C Fernandes, PC dos Santos… - Journal of Food …, 2003 - Elsevier
This investigation of electrodialysis is carried to assess the potassium hydrogen tartrate
(KHT) removal for wine tartaric stabilization. The tartaric stability is assessed through the …

[HTML][HTML] Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage

N Xia, H Cheng, X Yao, Q Pan, N Meng, Q Yu - Foods, 2022 - mdpi.com
During the storage of wines in bottles, especially white wines, tartrate crystallization often
occurs, which reduces the commercial value of the wines and therefore needs to be avoided …

[BOOK][B] Winemaking basics

CS Ough - 2018 - taylorfrancis.com
Here is an informative guide for the winemaker and connoisseur seeking a better and more
basic understanding of what the science associated with winemaking is about! Written by …

Mathematical analysis of freeze concentration of apple juice

L Bayindirli, M Özilgen, S Ungan - Journal of Food Engineering, 1993 - Elsevier
Apple juice concentrate was produced by freeze concentration. A double-strength juice was
produced in a single-stage process, whereas with a multi-stage process higher …

[BOOK][B] Handbook of food process modeling and statistical quality control

M Ozilgen - 2011 - books.google.com
Presenting mathematical prerequisites in summary tables, this book explains fundamental
techniques of mathematical modeling processes essential to the food industry. The author …

Composition and synthesis of raphide crystals and druse crystals in berries of Vitis vinifera L. cv. Cabernet Sauvignon: ascorbic acid as precursor for both oxalic and …

S DeBOLT, JIM Hardie, S Tyerman… - Australian Journal of …, 2004 - Wiley Online Library
Biomineralisation in the fleshy pericarp of berries of Vitis vinifera L. gives rise to crystals of
two distinct forms, viz. raphides and druses, which are found in exocarp and endocarp cells …

Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines

A Luciano, L Picariello, M Forino… - Journal of the …, 2024 - Wiley Online Library
Background climate changes have been leading to an excessive synthesis of Quercetin (Q)
and its glycosides (Q‐Gs) in specific red grape varieties, such as Sangiovese. This has …

Production of tartaric acid from pomace of some Anatolian grape cultivars

C Nurgel, A Canbas - American journal of Enology and …, 1998 - Am Soc Enol Viticulture
Production of tartaric acid from pomace of some Anatolian grape cultivators was
investigated. Two different extraction methods based on either hot water or dilute acid were …

Validation of a rapid conductimetric test for the measurement of wine tartaric stability

A Bosso, S Motta, M Petrozziello, M Guaita, A Asproudi… - Food Chemistry, 2016 - Elsevier
This work was aimed at optimizing a rapid and reproducible conductivity test for the
evaluation of wine tartaric stability, in order to improve the practices for the prevention of …