fbpx

Determination of the stability of calcium tartrate in wines

CALCIUM TARTRATE

Norberto Bartolomé Richardi, Pedro Benegas

Richardi Research Institute

Although, the precipitation of Calcium Tartrate has decreased due to the widespread use of vessels that do not contaminate with calcium, lately the cases of unstable wine have increased to this salt, and that in many occasions it is confused and attributed to Potassium Bitartrate . In our wines, although the concentrations of calcium are normal, it is recalled that the problem is closely linked to the concentration of tartaric acid, and specifically its trartrate anion. In high-end wines, tartaric acid tends to be used causing an increase in tartrate anion, which at a somewhat higher pH can cause TCa precipitations. This is aggravated when the cold is replaced,by the CMC, to stabilize the KHT thus leaving a greater concentration of ac. Tartaric.

Unlike KHT, there is no appropriate method to determine if the concentration of TCa is stable within safe parameters.

This work exposes a method that determines whether the concentration of the TCa is stable over time, through the RELATIVE SATURATION OVERRIGHT, “R”, of the TCa.

The methodology used consists of enriching with Tartaric and Calcium, 20 reds and 20 whites and subjecting them to +4*Cfor 90 days, to these the concentration of active TCa is determined before and after their cold stay, comparing it with the active CTa of a Model solution, (W. POSTEL), calculated from the “MAXIMUM CALCIUM”, (N. RICHARDI) that this solution may contain. The “R” is: TCa wine / TCa S. model. A program is provided where the content of alcohol, pH, Calcium and ac. Tartaric and this calculates the “R” of the wine. The value of “R”, to be stable, must be less than 4.5 in reds and 4.4 in white.

Referencias:
M. Spath
E. Postel
N.B. Richardi

Trabajo presentado en la sección de póster de la 1ª edición española de Enforum Web (5-7 de mayo de 2020)