预测葡萄酒酒石酸氢钾稳定性的新方法

A New Method in the Prediction of the Stability of Potassium Hydrotartrate (KHT )in Grape Wine

酒石酸氢钾(KHT)是影响葡萄酒稳定性的重要因素,其溶解度决定于温度、酒度、pH值。当温度低于饱和温度时酒石酸盐就不会析出,产生沉积物。白葡萄酒的TSAT<9℃;红葡萄酒的TSAT<16℃;桃红葡萄酒的TSAT<11℃。(孙悟)

Potassium hydrotart ra te(KHT)is a key factor for the stability of grape wine.The solubility of KHT is governed by the tem-perature,the alcoholicity and the pH values.No precip itation of tartrate will present on the occasion of the temperature below the s at-uration temperature(Tsat).And the saturation temperature of white wine,c laret and peachblow wine is9℃,16℃and11℃respec-tively.(Tran.by YUE Y ang)