Einfluss der Kelterungstechnik auf den Kaliumgehalt des Traubenmostes.
1995
Perret P. | Weissenbach P. | Roth I.
To investigate the influence of the pressing technique on potassium extraction, the K content of wine samples was analysed for the different pressing steps. For this purpose must samples were diluted in the ratio of 1:20. To prevent ionisation, 10 mg/l CsCl were added. The K content was determined by flame AA. Mash was heated to 82 deg C using a 12 square m spiral heat exchanger coupled with a 6 square m regenerative spiral heat exchanger. Discharge temperature was approximately 60 deg C. Results show a clear increase in tartaric acid content, a slight decrease in total acid content and a continuous fall in pH values of finished wine since the end of the sixties. In white wine pressing immediate processing helps limiting K extraction from grape skins and pulp. In all red wine making methods practically all K is extracted from the grapes. K extraction can be limited during the pressing process.
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