Validation of a rapid conductimetric test for the measurement of wine tartaric stability. (1st December 2016)

• Record Type: Journal Article
• Authors: Bosso, Antonella; Motta, Silvia; Petrozziello, Maurizio; Guaita, Massimo; Asproudi, Andriani; Panero, Loretta
• Is Part Of: Food chemistry. Volume 212(2016)
• Page Start: 821
• Page End: 827
• Publication Date: 2016-12-01
• Subjects: Wine -- Mini-contact test -- Cold test -- Potassium bitartrate -- Tartaric stability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.06.044
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The conditions for a test to evaluate wine tartaric stability were fixed. The conductivity drop is measured 4 min after the addition of potassium bitartrate. The conductimetric test was validated. The tartaric stability threshold value for red wines was Δχ% > 4%. The tartaric stability threshold value for white wines was Δχ% > 5%. 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.