Kvasny Prum. 1958; 4(7): 156-160 | DOI: 10.18832/kp1958018

Stabilization of wine by means of ion exchangers.Peer-reviewed article

J. FARKAŠ

Up to now wine in bottles is stabilized by adding some potassium ferrocyanide which removes any surplus of iron and other cations. To prevent crystallic turbidity freezing is sometimes used abroad, which results in precipitation of potassium tartarate before filling the bottles. The procedure requires a rather complicated installation and has yet another disadvantage in deteriorating the quality of product. The wine thus processed tends to lose its good properties even after short storing. Both methods can be substituted by using cation exchangers removing a certain part of nitrocompounds as well and preventing albuminous cloudiness. It has been found out, that wine treated by cation exchangers has better biological stability as by removing the Ca and Mg cations the yeasts are inhibited in their development. The use of cation exchangers as stabilizing agents in wine industry is a definite archievement of wine treating technology, the more so as the methods now in use require much time as well as expensive and complicated equipment.
(In Slovak, English summary only)

Keywords: wine, stabilization, ion exchanger

Published: July 1, 1958