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...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-01-01
|
| Series: | Australian Journal of Grape and Wine Research |
| Online Access: | http://dx.doi.org/10.1155/2023/7259974 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!