Kvasny Prum. 1964; 10(11): 258-261 | DOI: 10.18832/kp1964036

Stabilization of wine with metatartaric acid and its preparation.Peer-reviewed article

V. BENEŠ

The results of tests indicate that the metatartaric acid is an outstanding stabilizing agent, preventing precipitation of wine stone in natural wine. By heating tartaric acid to 160-170˚ C and maintaining the indicated temperature for approximatively 1, 5 hr metatartaric acid could be prepared, meeting in every respect all requirements. It secures necessary stabilization and is harmless to organoleptic properties of wine. Its quality is equal to imported chemicals.
(In Czech, English summary only)

Keywords: wine, stabilization, metatartaric acid, production

Published: November 1, 1964