Tartaric stabilization of young wines and thermodynamic indices of stability

Abstract

The excess of tartaric salts determines in certain conditions the formation of characteristic crystals that fall in the sediment form. The aim of this study is to obtain thermodynamic indices during cold stabilization of young wine samples (Chardonnay and Pinot Noir variety). According to the achieved results, cold stabilization reduces the values of concentration product of samples in the limits of 44.77÷57.10 % of initial values. The optimal regime for tartaric stabilization of young wines has been established in economic and technological reasons.