Abstract
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 average ionic strength of wine were calculated over the range of temperatures and alcohol contents of interest to enologists. The variation in percent T= with pH in table and dessert wines was determined by calculation using disociation constants of tartaric acid at the average ionic strength of wine.
A table is presented showing that the solubility of calcium tartrate is much greater in wine than in alcohol-water solutions. Possible reasons are offered.
- Copyright 1959 by the American Society for Enology and Viticulture
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Vol 10 Issue 3
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