Abstract
The effect of several experimental variables (seed amount, seed size, maximum cooling temperature, cooling rate, and stirring) on the measurement of the equilibrium temperature of hydroalcoholic potassium hydrogen tartrate solutions by the seeded polythermal method has been obtained. An experimental protocol optimizing the accuracy of the method is proposed. Because of the accuracy in the results and the short running time (10 minutes), this protocol can be used for testing wine stabilization in industrial process, including continuous stabilization.
- Received January 1991.
- Copyright 1991 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.