PT - JOURNAL ARTICLE AU - A. Vernhet AU - K. Dupre AU - L. Boulange-Petermann AU - V. Cheynier AU - P. Pellerin AU - M. Moutounet TI - Composition of Tartrate Precipitates Deposited on Stainless Steel Tanks During the Cold Stabilization of Wines. Part I. White Wines AID - 10.5344/ajev.1999.50.4.391 DP - 1999 Jan 01 TA - American Journal of Enology and Viticulture PG - 391--397 VI - 50 IP - 4 4099 - http://www.ajevonline.org/content/50/4/391.short 4100 - http://www.ajevonline.org/content/50/4/391.full SO - Am J Enol Vitic.1999 Jan 01; 50 AB - The crystallization of tartrate salts, mainly potassium hydrogen tartrate (KHT), is a major instability in wines. KHT solubility is largely dependent on the wine composition. Though the incidence of wine components is not fully understood, it is recognized that some of them may inhibit the KHT crystallization by adsorption on the crystal growth faces. The identification of the organic components which precipitate out with KHT is a potential approach to identify crystallization inhibitors. Moreover, it can improve the understanding of the KHT behavior in wine. The present study deals with the identification of organic compounds associated to KHT crystals obtained from the cold stabilization of two white wines. Tartrate esters of phenolic acids and polysaccharides accounted for 0.2% to 0.8% of the crystal dry weight. Among phenolic acids, a specific affinity of 2-S-glutathionylcaftaric toward the KHT crystal surfaces was observed and attributed to its glutathionyl moiety. Polysaccharide distribution in KHT crystals differed largely from that of the starting wines. Rhamnogalacturonan I (RG-I) and rhamnogalacturonan II (RG-II) had a peculiar behavior. RG-I adsorbed preferentially on the crystal surfaces, whereas RG-II was not detected. Arabinogalactans and mannoproteins were also associated with tartrate crystals, and may thus impede crystal growth. Yeast cells accounted for 2% of the dry matter and may act as heterogeneous nucleation germs.