The influence of thermal regime on stabilization process of young wines

Abstract

The excess of tartaric salts determines in certain conditions the formation of characteristic crystals that fall in the form of sediment. The aim of the study is to search the optimal process of tartaric stabilization conditions of young wines. We examined the tartaric stabilization of young wines by decreasing their content in tartaric salts by conventional cold stabilization and contact seeding with three thermal regimes (-5 °C, 0 °C and 5 °C). The study results showed a reduction with 23÷40 % of chromatic intensity, with 16.45÷24 % of the content of potassium and a titratable acidity between 0.73 and 1.04 g•L-1. The recommendations of optimum regime of the stabilization of young wines, based on experimental results, included: cooling of wine at -5 °C or 0 °C, followed by the administration of cream of tartar in a doses 4÷8 g•L-1, maintaining in these conditions until the stabilization and isothermal filtration before bottling. The described process generates a healthy and balanced product, good nutritional value and organoleptic quality.