Thermodynamic indices of tartaric crystallization during the stabilization of young white wines

Abstract

Clarity is an essential quality required by consumers, especially for white wines in clear glass bottles. The present work was undertaken to study the effect of the industrial stabilization process on the potassium bitartrate stability and composition of white wines. Under laboratory conditions of refrigeration were tested and monitored before and after the refrigeration test. According to achieved results was observed a decrease of stabilization time by 4-6 days, the thermodynamic concentration product (PCT) of potassium ions and bitartrate had diminished in proportion of 20,8÷28,07 %. In terms of organoleptics, the treatment of wines enhances the aroma expression, the flavor persistence and specific color for this type of wine.