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SM ISO690:2012 COVACI, Ecaterina, DUKA, Gh., STURZA, Rodica. The influence of applied stabilization method on the crystalline stability of young white wines. In: Chemistry Journal of Moldova, 2013, nr. 2(8), pp. 73-77. ISSN 1857-1727. DOI: https://doi.org/10.19261/cjm.2013.08(2).08 |
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Chemistry Journal of Moldova | ||||||
Numărul 2(8) / 2013 / ISSN 1857-1727 /ISSNe 2345-1688 | ||||||
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DOI:https://doi.org/10.19261/cjm.2013.08(2).08 | ||||||
Pag. 73-77 | ||||||
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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. |
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Cuvinte-cheie young white wine, crystalline stabilization, suspension of bentonite, conductivity |
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