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<cfTitle cfLangCode='EN' cfTrans='o'>The influence of applied stabilization method on the crystalline stability of young white wines</cfTitle>
<cfKeyw cfLangCode='EN' cfTrans='o'>young white wine; crystalline stabilization; suspension of bentonite; conductivity</cfKeyw>
<cfAbstr cfLangCode='EN' cfTrans='o'>Crystalline precipitate which occurs due to the presence of tartaric salts is frequently encountered in young wines in form of white-dirty lamellar crystals at the bottom of tank. The aim of the study was to prevent the tartaric crystal growth in young wine blend Bianca/Sauvignon by implementing various schemes and procedures.
The recommendations of optimum regime, based on experimental results, include: the use of enzyme preparations, hot suspension of oversaturated bentonite in potassium hydrogen tartrate (KHT), cooled wine, maintained until stabilization and filtration.</cfAbstr>
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