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Assessment of the supersaturated state of potassium hydrogen tartrate in wine.

L'évaluation de l'état de sursaturation de l'hydrogénotartrate de potassium aux vins.

Author(s) : COTEA V., SAUCIUC J.

Type of article: Periodical article

Summary

The method of operation and the results obtained with a differential conduction meter, for measuring the saturation temperature of potassium-hydrogen-tartrate in wine, are presented. The saturation temperatures determined experimentally with the help of Würdig and Maujean methods are compared with theoretical calculations which conform with the thermodynamic equilibrium of potassium-hydrogen-tartrate solubility, and with stability criteria proposed by Gaillard. Also given are some observations related to the calculation of the excess potassium-hydrogen-tartrate (in the supersaturated state) in unstable wine in relation to bitartaric precipitation.

Details

  • Original title: L'évaluation de l'état de sursaturation de l'hydrogénotartrate de potassium aux vins.
  • Record ID : 1995-1711
  • Languages: French
  • Source: OIV, Assem. gén., Paris - 15 p.; 1 fig.; 3 tabl.; 12 ref.
  • Publication date: 1994/06/06
  • Document available for consultation in the library of the IIR headquarters only.

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