PT  - JOURNAL ARTICLE
AU  - H. W. Berg
TI  - Stabilization Studies on Spanish Sherry and on Factors Influencing KHT Precipitation
AID  - 10.5344/ajev.1960.11.3.123
DP  - 1960 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 123--128
VI  - 11
IP  - 3
4099  - http://www.ajevonline.org/content/11/3/123.short
4100  - http://www.ajevonline.org/content/11/3/123.full
SO  - Am J Enol Vitic.1960 Jan 01; 11
AB  - 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.