A Review of Potassium Bitartrate Stabilization of Wines
نویسنده
چکیده
Wine stability considerations can be classified as: microbiological, protein, tartrate, red wine oxidative and color, white wine oxidative and color, and metals. The problems of producing stable, highly palatable products are of concern to every vintner. The days when wineries can release wines to the public with physical instabilities and still compete has long past. It is essential that every vintner understand the parameters affecting wine stabilities and operate to obtain product stability while maximizing palatability.
منابع مشابه
Transporters expressed during grape berry (Vitis vinifera L.) development are associated with an increase in berry size and berry potassium accumulation.
Potassium accumulation is essential for grapevine (Vitis vinifera L.) growth and development, but excessive levels in berries at harvest may reduce wine quality particularly for red wines. In addition to decreasing the free acid levels, potassium also combines with tartaric acid to form largely insoluble potassium bitartrate. This precipitates during winemaking and storage, resulting in an incr...
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