The crystallization kinetics of calcium tartrate were investigated in order to better describe
and predict the rates and extent of this instability in wines. Purified samples of calcium …

A model wine solution has been used to examine the ability of various components in wine
to influence the spontaneous precipitation of calcium tartrate. An increase in ethanol …

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 …

Four red wines, one rosé wine, and one white wine were stabilized against tartaric
crystallization by three procedures: cold stabilization with no crystal seeding, cold …

The spontaneous precipitation of calcium tartrate has been studied using a model wine
solution. Studies on solutions containing 130 mg calcium 1− 1, 2 g tartaric acid 1− 1 and …

The solubility of calcium tartrate in alcohol was found to be a log function of both alcohol
concentration and temperature. The solubility product constants for calcium tartrate at the …

Standard commercial wines were checked for stability after 16-27 months in storage.
Calcium, potassium, tartrate, pH, and the concentration products for calcium tartrate and …

The influence of wine polymers on the spontaneous precipitation of calcium tartrate in a
model wine system has been examined. Rhamnogalacturonan‐I was identified as the most …

Polygalacturonic acid has been found to inhibit the spontaneous precipitation of calcium
tartrate in a model wine solution. The monouronic acids, galacturonic and glucuronic, do not …

The composition of tartrate crystals, deposited in various containers that had held white
wines used in sparkling wine production, was studied. An improved understanding of the …