A New Method for the Stabilization of Wines with Respect to the Potassium Bitartrate Precipitation

• R. Rodríguez Clemente ^[2] ; I. Correa Gorospe ^[1] ; J.J. de Castro ^[3]
  1. [1] Instituto de Fermentaciones Industriales

     Instituto de Fermentaciones Industriales

     Madrid, España

     
  2. [2] lnstituto de Ciencia de Materiales de Barcelona C.S.I.C
  3. [3] Codorníu S.A.

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• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 41, Nº 1, 1990, págs. 16-20
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • A new method of wine stabilization is presented based on the removal of the wine components acting as KHT precipitation inhibitors by means of their physical adsorption on a KHT sustrate at the saturation temperature of the wine with respect to the KHT concentration. In a further step, the wine was cooled, seeded with KHT crystals, and agitated to yield the maximum precipitation in the shortest period of time. This method introduces no foreign substance into the wine stabilization process