Optimisation of the method for determination of the temperature of saturation in wines

被引：13

作者：

dos Santos, PC ^{[1
]}

Gonçalves, F

De Pinho, MN

机构：

[1] INIA, Estacao Vitivinicola Nacl, P-2565191 Dois Portos, Portugal

[2] Univ Tecn Lisboa, Inst Super Tecn, Dept Engn Quim, P-1049001 Lisbon, Portugal

来源：

ANALYTICA CHIMICA ACTA | 2002年 / 458卷 / 01期

关键词：

temperature of saturation; wines tartaric stability; potassium hydrogentartrate;

D O I：

10.1016/S0003-2670(01)01557-4

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

The temperature of saturation of potassium hydrogentartrate (KHT) in wines was studied as an analytical parameter for wine tartaric stability evaluation. Two types of wines were used: "Vinho Verde" and "Port wine". The temperature of saturation was determined by the intersection of the plots of conductivity versus temperature for a wine sample and the same wine sample with added KHT, by raising the temperature. The heating rate used was optimised in terms of accuracy and time necessary for the determination. An optimal value of 0.5 degreesC min(-1) was found for both types of wine. The saturation temperature was determined for eight untreated wines and after two different tartaric stabilisation treatments, cold stabilisation and electrodialysis. The temperature of saturation values allowed the evaluation of the tartaric stability achieved and the comparison of the two treatments. (C) 2002 Elsevier Science B.V. All rights reserved.

引用

页码：257 / 261

页数：5

共 13 条

[1] ABGUEGUEN O, 1993, AM J ENOL VITICULT, V44, P65
[2] [Anonymous], CIENCIA TEC VITIV
[3] Boiret M., 1991, REV FR OEENOL, V128, P53
[4] GAILLARD M, 1988, REV OEENOL, V14, P21
[5] GONCALVES F, 1998, P 23 C MOND VIGN VIN, V2, P657
[6] MAUJEAN A, 1994, LAVOISIER TEC DOC, P85
[7] MAUJEAN A, 1985, REV FR OENOL CAHIER, V100, P39
[8] MULLERSPATH T, 1995, REV OEENOL, V35, P17
[9] *OFF INT VIGN VIN, 1990, REC METH INT AN VINS, P358
[10] RIBEREAUGAYON P, 1998, TRAITE OENOLOGIE, P517

← 1 2 →