Utilisation des inhibiteurs de cristallisation pour la stabilisation tartrique des vins jeunes

Abstract

According to recent literature, the administration of additives that inhibit crystallization of tartar is highly recommended for application in winemaking. The aim of the present work was undertaken to verify the effect of chemical and natural additives on the potassium bitartrate stability and the composition of 2 types of young wines. According to the data we found that the used additives inhibit potassium bitartrate crystallization at doses between 10 and 60 g/hl. In conclusion, we recommend the use of chemical additives as: carboxymethylcellulose (CMC), metatartaric acid (MTA) and mannoproteins (MP) in young wines to prevent possible tartaric precipitation. Recommended doses for the stabilization of young wines, based on experimental results, included for: CMC at 2 g/hl, MP at 30-40 g/hl and MetA at 10 g/l.