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PROCESSES FOR THE TARTARIC COLD STABILISATION OF WINES.

LES TECHNIQUES DE STABILISATION TARTRIQUE DES VINS PAR LE FROID.

Author(s) : BLOUIN J.

Type of article: Periodical article

Summary

THE TARTARIC COLD STABILISATION OF WINES IS BASED ON THE CHANGES IN THE CHEMICAL, CRYSTALLINE OR COLLOIDAL BALANCE OF POTASSIUM BITARTRATE. THE INDUCED REMOVAL OF EXCESS BITARTRATE INVOLVES THESE THREE PROCESSES BY TEMPERATURE DECREASE, NATURAL OR EXOGEN CRYSTAL SEEDING AND WINE CLARIFYING AND TREATMENT TIME. THUS, THREE LARGE STABILISATION SYSTEMS ARE OBTAINED: BY STORAGE IN VATS, OR CONTINUOUS, WHICH HAVE DIFFERENT TECHNICAL AND ECONOMIC POTENTIALITIES. (Bull. OIV, FR., 55, N.617-618, 1982/07-08, 644, 10426.

Details

  • Original title: LES TECHNIQUES DE STABILISATION TARTRIQUE DES VINS PAR LE FROID.
  • Record ID : 1983-0654
  • Languages: French
  • Source: Connaiss. Vigne Vin - n. 1
  • Publication date: 1982

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