By Pascal Ribéreau-Gayon, Y. Glories, A. Maujean, Denis Dubourdieu, Pascal Ribereau-Gayon, D. Dubourdieu, A. Maugean
It is a commonplace reference that everybody thinking about winemaking should still personal. If extra wine newshounds acquired and browse those volumes we might no longer need to see such a lot of myths and misunderstandings in print. My in basic terms objection is the excessive fee, making it nearly very unlikely to shop for for the novice wine fanatic that's drawn to wine chemistry.
Read or Download Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments (Volume 2, 2) PDF
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Additional info for Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments (Volume 2, 2)
It is also possible to dissolve the precipitate in a known volume of hot water and measure the increase in acidity as compared to that of the 4 g/l exogeneous potassium bitartrate added to the wine. The mini-contact test is based on homogeneous induced nucleation, which is faster than primary nucleation. However, this test does not take into account the particle size of the seed tartrate, although the importance of its effect on the crystallization rate is well known. The operative factor in this test is the surface area of the liquid/solid contact interface.
There is a signiﬁcant risk of excessive oxidation as gases dissolve more readily at low temperatures. It is recommended that the agitation rate is monitored by measuring the optical density at 420 nm. In a white wine that has not suffered oxidation, this value decreases by 10% during cold stabilization. Seeding with 20–40 g/hl of KTH should be envisaged if, for example, Freezing temperature = − 38 natural chilling of the wine has produced some crystallization, so that it is in a less-saturated state.
Inﬂuence of pre-treatment on the physicochemical parameters of a cold-stabilized white wine. Wines treated with slow cold-stabilization (10 days at −4◦ C). 35◦ C. 4◦ C. e. 15◦ C. 16) was also determined using the same procedure. e. a wine from which all the colloids have been removed, has the lowest value for the supersaturation ﬁeld (TSat − TCS0 ), closest to that of the model dilute alcohol solution. Therefore, the difference between the results for this sample and the higher values of the supersaturation ﬁelds of ‘ﬁned’ samples deﬁne the effect of the protective colloids.