Abstract：
:This work was aimed at optimizing a rapid and reproducible conductivity test for the evaluation of wine tartaric stability, in order to improve the practices for the prevention of tartaric precipitations during bottle aging. The test consists in measuring the drop of conductivity in wines kept under stirring for a fixed time, at low temperature, after the addition of micronized potassium bitartrate crystals (KHT). An experimental design was planned to study three factors affecting the test: temperature, duration and dose of added potassium bitartrate. A standard protocol was defined to produce a micronized potassium bitartrate starting from available commercial products, since the dimensions of the crystals can affect the final conductivity values. After the choice of the best conditions the method was validated. Two different stability thresholds were defined for white wines and for red/rosé wines by comparing the results of the mini-contact test with those of the cold test.
journal_name
Food Chemjournal_title
Food chemistryauthors
Bosso A,Motta S,Petrozziello M,Guaita M,Asproudi A,Panero Ldoi
10.1016/j.foodchem.2016.06.044subject
Has Abstractpub_date
2016-12-01 00:00:00pages
821-7eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30937-2journal_volume
212pub_type
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