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Results for “Cold stabilisation tests”
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The cold stabilisation tests of wine
The colour, flavour and taste stability of wine is a basic requirement of most wine consumers. Different wine making procedures are applied to obtain it. In order to determine the efficiency of the stabilisation procedures certain tests are applied.
By Charl Theron · 4 min read
Potassium polyaspartate - the most effective additive for tartaric stabilisation
The focus of the recent European research project at Stabiwine, was the ‘Use of biopolymers for sustainable stabilisation of quality wines’. This research proje
By Enartis · 8 min read
Enartis SA: Revolutionising tartrate stabilisation
One of the biggest reasons wine consumers reject a wine is finding potassium bitartrate crystals (KHT) in the bottle. Three processes are commonly used in the w
By SA Wine Industry · 4 min read
Calcium tartrate instability
Calcium-induced instability is a most insidious problem in bottled wines mainly due to the unpredictable and slow formation of crystals, which usually do not come out of solution for some time after bottling and often after commercial release.
By Carien Coetzee · 10 min read
