Aspects concerning the influence of some refrigeration methods on tartaric compounds solubility in wines
2009
Odageriu, G. | Cotea, V., Universitatea de Stiinte Agricole si Medicina Veterinara, Iasi (Romania) | Minciuna, L.
This study presents data concerning the variation of tartaric compounds solubility (potassium acid tartrate - KHT, neutral calcium tartrate - CaT) during formation, maturation and refrigeration of"Grasa de Cotnari" wine. Refrigeration was done by traditional, classic and continuous flow methods. The compounds solubility is analysed with the help of the following parameters: concentration products (Pc, Pct) and solubility products (Kst, Ks)at -4 deg C; KHT and CaT excess at -4 deg C; theoretical saturation temperatures (Tts) of KHT and CaT. Solubility values were calculated according to the alcoholic degree, total acidity, pH, tartaric acid and potassium and calcium cations. During this study, it was noted that tartaric compounds were insoluble, as a result of diminishing values of concentrations and solubility products of KHT and CaT, depending on the decrease of the main compounds that influence the solubility of tartaruc acid - potassium and calcium. This aspect is accentuated by the decreasing values of KHT and CaT excess at -4 deg C and by the theoretical saturation temperatures (Tts) of KHT and CaT. This study offers experimental data necessary to explain physical-chemical phenomena that influence the solubility of tartaric compounds (KHT and CaT) during wine development.
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