Tartrates and Instabilities

  • Bruce W. Zoecklein
  • Kenneth C. Fugelsang
  • Barry H. Gump
  • Fred S. Nury

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.

Keywords

Tartaric Acid Calcium Oxalate Concentration Product White Wine Sparkling Wine 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Bruce W. Zoecklein
    • 1
  • Kenneth C. Fugelsang
    • 2
  • Barry H. Gump
    • 2
  • Fred S. Nury
    • 2
  1. 1.Virginia Polytechnic Institute & State UniversityBlacksburgUSA
  2. 2.California State University at FresnoUSA

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