葡萄酒酒石稳定机理及其应用

Mechanism of tartrate stabilization in wine and application

本文分析了葡萄酒中酒石酸盐保持稳定的各种因素;指出葡萄酒的温度、pH、离子浓度等方面的平衡决定着葡萄酒的酒石稳定,并对生产中酒石酸钙稳定存在的一些问题做出了解释。

The factors to keep tartrate stabilization in wine were analyzed in this paper. The results show that the tartratestability are determined by the equilibrium of temperature、pH and ionic level in wine and so on. Some problems on the tartratestabilization in wine production were also interpreted.