Aspecte privind influenţa unor procedee de refrigerare asupra solubilităţii compuşilor tartrici din vinuri

Abstract

This study presents data concerning the variation of tartric compounds solubility (KHT, CaT) during formation, maturation and refrigeration of “Grasa de Cotnari” wine. Refrigeration was done by traditional, classic and continuous flow methods. The compounds solubility is analyzed with the help of the following parameters: concentrations (PC, PCT) and solubility (KST, KS) of products at - 4 0C, KHT and CaT excess at - 4 0C, theoretical saturation temperatures (TTS) of KHT and CaT. Solubility values were calculated according to the alcoholic degree, total acidity, pH, tartric acid and potassium and calcium cations. During this study, it was noted that tartric compounds were insoluble, as a result of diminishing values of concentrations and solubility products of KHT and CaT, depending on the dicrease of the main compounds that influence the solubility of tartric acid - potassium and calcium. This aspect is accentuated by the decreasing values of KHT and CaT excess at - 4 0C and by the theoretical saturation temperatures (TTS) of KHT and CaT. This study offers experimental data necessary to explain physical- chemical phenomena that influence the solubility of tartric compounds (KHT and CaT) during wine development