The Kinetics of Potassium Bitartrate Crystallization from Table Wines. I. Effect of Particle Size, Particle Surface Area and Agitation

Abstract

The rates of potassium bitartrate crystallization from various table wines were investigated. The influence of particle size, of particle surface area and of agitation were considered. The rate was found to be controlled by either nucleation, mass transport or surface integration at different stages of precipitation, depending on the particle size, and the concentration of the seed crystals employed. In general, the effects were most noticeable in the nucleation regime.