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Results for “liquid tartaric acid”
Showing 1–9 of 9 results
9 results — page 1 of 1
Flexicon: Bulk bag discharging made easy
In 2018 managers at Yalumba Family Winemakers – Australia’s oldest family-owned winery – heard that tartaric acid was about to double in price. So they switched
By SA Wine Industry · 2 min read
Analytical methods to measure grape metabolites - a review
This review presents a summary of the chromatographic methods that have been developed and optimised to accurately profile and quantify grape metabolites. The g
By Hans André Eyéghé-Bickong, Philip Young and Melané Vivier · 10 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
The role of tartaric acid in winemaking
K-bitartrate (cream of tartar) is precipitated in big volumes during winemaking.
By Charl Theron · 5 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
Adding freshness back to wine with Level2 Laktia™
It has become common practice to acidify musts, often with tartaric acid, but now there is a biological/non-chemical alternative with Level2 Laktia™.
By Lallemand · 12 min read
Effect of light exposure on bottled Sauvignon blanc wine
A recent study aimed to investigate the effect of light exposure on the chemical composition and sensory perception of a bottled Sauvignon blanc wine.
By Carien Coetzee · 6 min read
To swirl or not to swirl? - that is the question... (Part 1)
This study looked at both chemistry and sensory perception in model wine with different varietal thiol and H2S levels. Using a model wine, they were able to manipulate the varietal thiol and free H2S at low and high levels and assessed sensory changes after different glass swirling regimes.
By Matija Lesković, Jeanne Brand and Wessel du Toit · 8 min read
