Abstract
The rates of potassium bitartrate crystallization from three table wines were investigated at various temperatures. A Pinot noir, a Cabernet Sauvignon and a blended white table wine each showed periods in which nucleation, mass transport or surface integration was the rate controlling process. Activation energies of 498, 580, and 1120 to 1340 kilo Joules per mole, were estimated for the surface integration reaction of the Pinot noir, Cabernet Sauvignon, and dry white wines, respectively.
- Received October 1980.
- Revision received January 1981.
- Accepted January 1981.
- Published online January 1981
- Copyright 1981 by the American Society for Enology and Viticulture
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Vol 32 Issue 2
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