There are several factors that affect the solubility of potassium tartrate (KHT), or it's ability to stay in solution:
- KHT is more soluble in water than in alcohol, so the higher the alcohol content, the less soluble is KHT
- KHT is more soluble in the presence of colloidal materials, such as mannoproteins, pectins, and other polysaccharides
- KHT solubility is affected by the wine pH, KHT will precipitate out at its lowest solubility level at a pH between 3.4-4.0
- KHT solubility is affected by changes in the wine such as blending or fining
- KHT solubility is affected by temperature, the colder the temperature, the more insoluble the KHT
- Stabilization by cooling
- Stabilization by contact seeding
- Stabilization by electrodialysis
- Stabilization by the addition of Carboxymethyl Cellulose (CMC)
- Stabilization by the formation of meta-tartaric acid
Cold Stabilization by Contact Process by Dr. Murli Dharmadhikari.
One of the best books that I have seen on laboratory methods for wine is authored by Iland, Bruer, Edwards, Caloghiris and Wilkes called Chemical Analysis of Grapes and Wine: Techniques and Concepts 2nd Edition.
References:
1. Virginia Smith, Assessment of Cold Stabilization for Tartaric Acid in Wine, Penn State Food Science, Penn State Extension, October 3, 2012.
2. B., K. Fugelsang, B. Gump, and F. Nury, Wine Analysis and Production, Chapman & Hall, New York, 1995.
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