Stabilisation of potassium tartrate in wines etc - by electrodialytically removing specific amounts of potassium and tartaric acid

摘要

Potassium tartrate in wine, must and grape juice is stabilised by electrodialytically removing 75-200 mg/l. K and 100-600 mg/l. tartaric acid. The process is more effective than simply cooling the wine etc. and does not alter its pH and/or taste (as is often the case when it is treated with ion exchange resins).