Abstract
The tartaric stabilization of wines requires an understanding of the colloidal status of the system, especially for red wines. Given that the colloids naturally present in a wine make it difficult to estimate the tartaric stability and manage the industrial processes of tartaric stabilization, the present study was aimed at evaluating whether the products used for cold tartaric stabilization have electrical charges which could explain their affinity for colloids having a surface electrical charge. The experimental work demonstrated that potassium hydrogen tartrate, DL-potassium hydrogen tartrate, and metatartaric acid have different electrical characteristics which depend on several process variables. These data also confirm the considerable affinity of potassium hydrogen tartrate for the colloids in wine and could contribute to a more accurate estimation of the inhibitory effect of some colloidal fractions on tartaric precipitations.
- Received May 1998.
- Revision received March 1999.
- Copyright 1999 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.