Abstract:The loss of solubility of tartaric acid salts of potassium and calcium is the reason for precipitation of crystal sediment in wine. The aim of this work was to study the morphological characteristics of crystal sediment of wines obtained by varying the acidic complex of the must using different technological methods. The approach of must de-oxidation, as well as the introduction of citric acid, provided a decrease in the temperature of saturation with calcium tartrate by 5.8-11.3 °C. At the same time, when int… Show more
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