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Effect of acidity correction on the solubility of tartaric compounds from wines

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dc.contributor.author Odăgeriu, Gheorghe
dc.contributor.author Cotea, Valeriu V.
dc.contributor.author Stoica, G.
dc.contributor.author Niculaua, Marius
dc.date.accessioned 2022-08-30T08:40:58Z
dc.date.available 2022-08-30T08:40:58Z
dc.date.issued 2006-11-22
dc.identifier.citation Odăgeriu, G., V.V. Cotea, G. Stoica, M. Niculaua. 2007. “Effect of acidity correction on the solubility of tartaric compounds from wines”. Cercetări Agronomice în Moldova 40 (1): 29-38. en_US
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/2702
dc.description.abstract The paper presents data concerning the effect of acidity correction on the solubility of potassium bitartrate and calcium neutral tartrate, as a result of acid addition (tartaric, malic, citric and succinic) in wines lacking acidity, for improving their organoleptic qualities. The solubility of these compounds was assessed by means of concentration (PC , PCT) and solubility (KST , KS ) products at −4 ºC, by the excess of KHT and CaT at −4 ºC and saturation theoretical temperatures of KHT and CaT. As a result of acidity correction, we have noticed its increase (at the same proportion for all the acids) and a diminution in pH according to added acid: tartaric, lactic, malic, citric and succinic. By adding tartaric acid, wine instability was created, because of potassium bitartrate, by increasing the values of concentration and solubility products, of KHT excess and theoretical saturation temperatures. In case of calcium tartrate, the same acid favoured wine stability, by diminishing the values of the constants. Adding the other acids in wine was good for the solubility of tartaric compounds, because, in all the cases, the values of constants characterizing solubility were diminished. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.subject acidity en_US
dc.subject solubility en_US
dc.subject tartaric compounds en_US
dc.subject potassium bitartrate en_US
dc.subject calcium neutral tartrate en_US
dc.subject aciditate en_US
dc.subject solubilitate en_US
dc.subject compuşi tartrici en_US
dc.subject tartrat acid de potasiu en_US
dc.subject tartrat neutru de calciu en_US
dc.title Effect of acidity correction on the solubility of tartaric compounds from wines en_US
dc.type Article en_US
dc.author.affiliation G. Odăgeriu, M. Niculaua, Research Centre for Oenology – Iaşi Branch of Romanian Academy
dc.author.affiliation V.V. Cotea, University of Agricultural Sciences and Veterinary Medicine of Iaşi
dc.author.affiliation G. Stoica, Viticultural Research and Development Station of Iaşi
dc.publicationName Cercetări Agronomice în Moldova
dc.volume 40
dc.issue 1
dc.publicationDate 2007
dc.startingPage 29
dc.endingPage 38
dc.identifier.eissn 2067-1865


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