THE INFLUENCE OF APPLIED STABILIZATION METHOD ON THE CRYSTALLINE STABILITY OF YOUNG WHITE WINES

Ecaterina Covaci; Gheorghe Duca; Rodica Sturza

Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry (Dec 2013)

THE INFLUENCE OF APPLIED STABILIZATION METHOD ON THE CRYSTALLINE STABILITY OF YOUNG WHITE WINES

Ecaterina Covaci,
Gheorghe Duca,
Rodica Sturza

Affiliations

Ecaterina Covaci: Institute of Chemistry, Academy of Sciences of Moldova, 3, Academiei str., Chisinau, MD-2028, Republic of Moldova
Gheorghe Duca: Academy of Sciences of Moldova, 1, Stefan cel Mare Blvd., Chisinau, MD-2001, Republic of Moldova
Rodica Sturza: Technical University of Moldova, 168, Stefan cel Mare Blvd., Chisinau, MD-2004, Republic of Moldova

Journal volume & issue: Vol. 8, no. 2
pp. 73 – 77

Abstract

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Crystalline precipitate which occurs due to the presence of tartaric salts is frequently encountered in young wines in form of white-dirty lamellar crystals at the bottom of tank. The aim of the study is to prevent the tartaric salts from crystallization in young wine blend Biance/Sauvignon by implementing various schemes and procedures.

Published in Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry

ISSN: 1857-1727 (Print); 2345-1688 (Online)
Publisher: Academy of Sciences of Moldova, Institute of Chemistry
Country of publisher: Moldova, Republic of
LCC subjects: Science: Chemistry: General. Including alchemy
Website: http://www.cjm.asm.md/

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