Abstract
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 equilibrium concentration. Low temperatures slow the rate of precipitation but result in greater calcium tartrate stability. Addition of calcium tartrate seed crystals increases the rate of precipitation. Malic acid inhibits calcium tartrate precipitation during the period when nucleation controls crystal growth. Measurement of tartaric acid and calcium during precipitation shows the stoichiometry to be 1:1 during all phases of crystallization.
- Received July 1986.
- Copyright 1988 by the American Society for Enology and Viticulture
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Vol 39 Issue 2
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