Skip to main content
Advertisement

Main menu

  • Home
  • AJEV Content
    • Current Volume
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • AJEV Content
    • Current Volume
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
Article

The Influence of Wine Components on the Spontaneous Precipitation of Calcium L(+)-Tartrate in a Model Wine Solution

Anthony J. Mckinnon, Geoffrey R. Scollary, David H. Solomon, Patrick J. Williams
Am J Enol Vitic. January 1995 46: 509-517; published ahead of print January 01, 1995 ; DOI: 10.5344/ajev.1995.46.4.509
Anthony J. Mckinnon
School of Chemistry, The University of Melbourne, Parkville 3052, Australia
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Geoffrey R. Scollary
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
David H. Solomon
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Patrick J. Williams
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Info & Metrics
  • PDF
Loading

Abstract

A model wine solution has been used to examine the ability of various components in wine to influence the spontaneous precipitation of calcium tartrate. An increase in ethanol concentration leads to a significant decrease in the induction period. At addition rates of 2 g/L, the order of inhibition shown by the wine organic acids was found to be citric > malic > lactic > succinic. Malic acid causes a 16-fold increase in the induction period for calcium tartrate crystallization compared with only a four-fold increase by lactic acid. The implications of these observations for calcium tartrate stability, especially in sparkling wines, is discussed. Amino acids which have a carboxyl or an hydroxyl group in the side chain, as well as proline, did not affect calcium tartrate precipitation. From the relative ability of the organic acids and amino acids to inhibit the calcium tartrate crystallization process, the structural requirements for an effective inhibitor have been determined.

  • calcium tartrate
  • spontaneous precipitation
  • crystallization
  • organic acids
  • amino acids
  • malolactic fermentation
  • Received September 1994.
  • Copyright 1995 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

Forgot your user name or 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.

Forgot your user name or password?

PreviousNext
Back to top

Vol 46 Issue 4

  • Table of Contents
  • Index by author
  • Front Matter (PDF)
View full PDF
Article Alerts
Sign In to Email Alerts with your Email Address
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
The Influence of Wine Components on the Spontaneous Precipitation of Calcium L(+)-Tartrate in a Model Wine Solution
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
The Influence of Wine Components on the Spontaneous Precipitation of Calcium L(+)-Tartrate in a Model Wine Solution
Anthony J. Mckinnon, Geoffrey R. Scollary, David H. Solomon, Patrick J. Williams
Am J Enol Vitic.  January 1995  46: 509-517;  published ahead of print January 01, 1995 ; DOI: 10.5344/ajev.1995.46.4.509

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
The Influence of Wine Components on the Spontaneous Precipitation of Calcium L(+)-Tartrate in a Model Wine Solution
Anthony J. Mckinnon, Geoffrey R. Scollary, David H. Solomon, Patrick J. Williams
Am J Enol Vitic.  January 1995  46: 509-517;  published ahead of print January 01, 1995 ; DOI: 10.5344/ajev.1995.46.4.509
del.icio.us logo Digg logo Reddit logo Twitter logo CiteULike logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Mechanical Canopy and Crop-Load Management of Pinot gris in a Warm Climate
  • Impact of Exogenous Abscisic Acid on Vine Physiology and Grape Composition of Cabernet Sauvignon
  • Predicting Berry Quality Attributes in cv. Xarel·lo Rain-Fed Vineyards Using Narrow-Band Reflectance-Based Indices
Show more Article

Similar Articles

AJEV Content

  • Current Volume
  • Papers in Press
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions
  • Advertisers

Alerts

  • Alerts
  • RSS Feeds

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Catalyst
  • ASEV
asev.org

© 2023 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire