The combined effect of time and refrigeration at three levels (90 days at +4°C, 90 min at 0°C, and 90 min at -4°C) on the stability and composition of white, rosé and red wines was tested in the laboratory. Wines were sampled before and after the industrial cold stabilisation process, then subjected to refrigeration tests in the laboratory and analysed for selected parameters, including pH, total acidity, tartaric acid, potassium and calcium concentration. The time-course of potassium bitartrate precipitation at low temperature was monitored by measuring the conductivity of the wine with time (up to 90 min). An index that can be used to predict the stability of wine with respect to potassium bitartrate precipitation was calculated. White wines were the most unstable followed by rosé and red wines. Analysis of variance disclosed a significant difference (P≤0.05) in terms of potassium and tartaric acid concentration based on the type of wine and industrial stabilisation process. Factors related to KHT stability in wine are discussed.
Versari A., Barbanti D., Parpinello G.P., Galassi S. (2002). Effect of refrigeration on the potassium bitartrate stability and composition of Italian wines. ITALIAN JOURNAL OF FOOD SCIENCE, 14(1), 45-52.
Effect of refrigeration on the potassium bitartrate stability and composition of Italian wines
Versari A.
Membro del Collaboration Group
;Parpinello G. P.Membro del Collaboration Group
;Galassi S.Membro del Collaboration Group
2002
Abstract
The combined effect of time and refrigeration at three levels (90 days at +4°C, 90 min at 0°C, and 90 min at -4°C) on the stability and composition of white, rosé and red wines was tested in the laboratory. Wines were sampled before and after the industrial cold stabilisation process, then subjected to refrigeration tests in the laboratory and analysed for selected parameters, including pH, total acidity, tartaric acid, potassium and calcium concentration. The time-course of potassium bitartrate precipitation at low temperature was monitored by measuring the conductivity of the wine with time (up to 90 min). An index that can be used to predict the stability of wine with respect to potassium bitartrate precipitation was calculated. White wines were the most unstable followed by rosé and red wines. Analysis of variance disclosed a significant difference (P≤0.05) in terms of potassium and tartaric acid concentration based on the type of wine and industrial stabilisation process. Factors related to KHT stability in wine are discussed.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
