Abstract
Tartaric acid (H2T) and its salts, potassium bitartrate (KHT) and calcium tartrate (CaT), are normal constituents of juice and wines and important to stability. The formation of crystalline deposits is a phenomenon of wine aging, although it generally does not meet with consumer acceptance. Thus, winemakers strive to reduce the potential for bottle precipitation.
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© 1995 Springer Science+Business Media Dordrecht
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Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S. (1995). Tartrates and Instabilities. In: Wine Analysis and Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6978-4_15
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DOI: https://doi.org/10.1007/978-1-4757-6978-4_15
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-6980-7
Online ISBN: 978-1-4757-6978-4
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