Abstract
A "safe" concentration product value for KHT was determined for representative Spanish sherries. Bentonite clarification increased the KHT stability of these wines. Large differences in stability were found among wines having the same concentration product value. Sugar content, tartrate content, and wine type were found to influence tartrate stability because of their effect on deposition rate. A new concept of tartrate stability is offered, and an analytical procedure for its precise determination is suggested for study.
- Copyright 1960 by the American Society for Enology and Viticulture
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