ELECTRODIALYSIS FOR TARTARIC STABILIZATION OF WINE

摘要

Tartaric stabilization is a technical challenge in wine making that has become increasingly important as products are shipped all around the world. Since potassium and calcium tartrates are naturally present in grape juices, the precipitation of tartrate crystals in wine bottles is a natural process that does not affect taste and is not a health concern. However market pressures are increasingly demanding a reliable treatment process to achieve stability for several reasons : 1. Commercial: shipments with precipitates can be returned, as it is especially the case for certain export markets. 2. Aesthetical: crystals are often confused with broken glass, sugar, or chemical residues. This is frequently not accepted by consumers. 3. For sparkling wines, crystals can cause an excessive loss of product when disgorging or when consumers open bottles.