MAIN FACTORS OF TARTRATE STABILITY IN YOUNG WINES

WINE STABILITY REPRESENTS A CRITERION FOR QUALITY ASSESSMENT IN THE CASE OF ALL CATEGORIES OF WINE. TARTRATE STABILITY IN WINES IS DETERMINED BY THE TARTARIC COMPOUNDS BALANCE WHICH MAY FORM SPONTANEOUSLY SMALL WHITE -GRAY POTASSIUM BITARTRATE CRYSTALS IN THE BOTTLE IN CASE OF IMBALANCES. DUE TO THE COMPLEXITY COMPOSITION OF WINE IT IS DIFFICULT TO PREDICT POTASSIUM HYDROGEN TARTRATE STABILITY. MOREOVER AFTER THE FERMENTATION PROCESS AND THE CONSEQUENT PRODUCTION THE YOUNG’S WINES BECOME A SUPERSATURATED SOLUTION OF POTASSIUM BITARTRATE THAN SPONTANEOUSLY PRECIPITATES. THE PRESENT WORK WAS UNDERTAKEN TO STUDY THE WEIGHTIEST FACTORS AFFECTING WINE TARTRATE STABILITY AND TO THRASH OUT METHODS THAT AVOID ITS PRECIPITATION TO OBTAIN PRODUCT STABILITY WHILE MAXIMIZING PALATABILITY. ACCORDING TO ACHIEVED RESULTS WAS OBSERVED A MAJOR IMPACT OF: FORMS OF TARTARIC ACID, CONTENTS OF K+, VALUE OF pH, STORAGE TEMPERATURE, ON WINES POTASSIUM BITARTRATE PRECIPITATION. THE OPTIMUM PROCESS FOR TARTARIC STABILIZATION OF YOUNG’S WINES CONSISTS: OF COOLING THE WINE AT A TEMPERATURE NEAR THE FREEZING POINT FOR SEVERAL DAYS (3-5), MATCHES THE ACIDITY AND ISOTHERMIC FILTRATION BEFORE BOTTLING TO INDUCE POTASSIUM HYDROGEN TARTRATE EXCESS PRECIPITATION. THE TECHNIQUES CURRENTLY USED IN THE PROCESSING UNITS OF WINE TO PREVENT ITS PRECIPITATION INCLUDE: CATION EXCHANGE, ELECTRODIALYSIS AND ADMINISTRATION OF INHIBITORY MATTERS IN WINES. THIS STUDY OF TARTARIC STABILITY FROM WINES ALLOWED US TO OBTAIN DATA NECESSARY FOR EXPLAINING PHYSICO-CHEMICAL PHENOMENA, WHICH INFLUENCE THE PRECIPITATION OF TARTARIC SALTS DURING WINEMAKING.

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