Keywords
tartaric acid
potassium
рH
table wines
tests for crystalline haze
Abstract
Stability is an important element of the quality of wine and must be enabled
by science-based diagnostic methods and treatment technologies with the
view to prevent destablization. crystal formation is caused by ionic imbalances as affected by changes in cation and anion levels and the presence of promotors or inhibitors of this process in the system. Potassium bitartrate saturation temperature (тsat(кнтar)) is an index to be relied on while testing wines for liability to crystal haze, and is calculated by the difference in the conductivity measurements prior to and after the addition of potassium bitartrate. the study was aimed to reveal an interrelationship between the
componential composition of wine and its physico-chemical characteristics in terms of рн и тsat(кнтar). red and white dry table wines and wine materials were used as objects of research. the sample number was formed by a total of 83 samples in which pH, saturation temperature тsat(кнтar) and levels of ions of potassium, tartaric acid and its forms were measured. The тsat values of stable white wines varied within 10.9-13.5ос, and the тsat(кнтar) values of stable red wines ranged from 14.4 to 16.8ос. an interrelationship between the data derived from the test for crystalline destabilization of wine and the levels of the agents of the process was revealed and mathematically described. this interrelationship is determined by mass concentration of bitartrate ions which depends on pH values and the levels of tartaric acid. the results obtained will be used to improve the diagnostics system of wines in testing for liability to potassium crystalline destabilization.