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Validation of a Rapid Conductimetric Test for the Measurement of Wine Tartaric Stability

Validation of a Rapid Conductimetric Test for the Measurement of Wine Tartaric Stability

Antonella Bosso, Silvia Motta, Maurizio Petrozziello, Massimo Guaita, Andriani Asproudi, Loretta Panero

Food Chem. 2016 Dec 1;212:821-7.

PMID: 27374600

Abstract:

This work was aimed at optimizing a rapid and reproducible conductivity test for the evaluation of wine tartaric stability, in order to improve the practices for the prevention of tartaric precipitations during bottle aging. The test consists in measuring the drop of conductivity in wines kept under stirring for a fixed time, at low temperature, after the addition of micronized potassium bitartrate crystals (KHT). An experimental design was planned to study three factors affecting the test: temperature, duration and dose of added potassium bitartrate. A standard protocol was defined to produce a micronized potassium bitartrate starting from available commercial products, since the dimensions of the crystals can affect the final conductivity values. After the choice of the best conditions the method was validated. Two different stability thresholds were defined for white wines and for red/rosé wines by comparing the results of the mini-contact test with those of the cold test.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP868144	Potassium bitartrate		868-14-4	Price

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