The influence of applied stabilization method on the crystalline stability of young white wines

Abstract

Crystalline precipitate which occurs due to the presence of tartaric salts is frequently encountered in young wines in form of white-dirty lamellar crystals at the bottom of tank. The aim of the study was to prevent the tartaric crystal growth in young wine blend Bianca/Sauvignon by implementing various schemes and procedures. The recommendations of optimum regime, based on experimental results, include: the use of enzyme preparations, hot suspension of oversaturated bentonite in potassium hydrogen tartrate (KHT), cooled wine, maintained until stabilization and fi ltration.