Chemistry Journal of Moldova

THERMODYNAMIC PARAMETERS OF POTASSIUM BITARTRATE DURING THE YOUNG WINES COLD STABILIZATION

Author(s):

Ecaterina Covaci


Field: Food chemistry
Type: Research paper
Issue: 2015 Volume 10, no.1
Pages: 42-45
Keywords:

stabilization, tartaric salts, thermodynamic parameters, young wines.


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Abstract (PDF)

DOI:
dx.doi.org/10.19261/cjm.2015.10(1).05

Graphical Abstract:
 The present work was undertaken to study the effect of the treatment temperature on the potassium bitartrate stability and composition of young wines. The thermodynamic parameters, namely ∆G°, ∆H°, ∆S° were calculated to predict the nature of potassium hydrogen tartrate (KHT) precipitation. According to the achieved results, the exothermal nature and thermodynamical feasibility of KHT precipitation in young wines were established. Based on thermodynamics, negative ∆G°, ∆H° values and positive ∆S° value give a spontaneous KHT process at lower temperatures.

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