Using Zeolites to Cold Stabilize White Wines
Background and Aims. Tartrate stabilisation is a necessary step in commercial wine production. The traditional method to prevent crystallisation and precipitation of potassium bitartrate (KHT) after a wine is bottled is by adding seed KHT crystals to wine stored in a tank and holding temperatures be...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-01-01
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| Series: | Australian Journal of Grape and Wine Research |
| Online Access: | http://dx.doi.org/10.1155/2023/7259974 |
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