Winemaking Techniques: Tartaric Stabilization, Malolactic Fermentation & More
5 Tartaric Stabilization Treatments in Wine
The treatment of tartaric stabilization of wine commonly used are:
- Chemicals: This involves the use of additives that inhibit the formation of crystals. Among the chemicals used is mesotartaric acid, a polymer of tartaric acid obtained by heating tartaric acid at 170°C. It is added to wine and wraps the crystals of tartrate, preventing them from growing. However, this action only lasts nine months as it is hydrolyzed in the wine and transformed back into
Sparkling Wine Production and Protein Stability in Wine
Protein Stability in Wine
Protein Bankruptcy
Protein bankruptcy occurs when grape proteins and yeast in wine coagulate due to heat, cold, or tannins from oak aging or cork stoppers. This results in a haze that starts below the cap and spreads throughout the bottle when agitated. Red wines are less susceptible due to tannins binding with proteins during barrel aging. White wines, however, retain proteins that need removal before bottling.
Treatment
Bentonite, a negatively charged clay, is used to remove
Read MoreA Comprehensive Guide to Chemical Bonds, Crystal Structures, and Alloys
Ionic Bond
An ionic bond occurs between metals and nonmetals. It is formed by the electrostatic attraction between oppositely charged ions.
Covalent Bond
A covalent bond forms between non-metallic elements. Covalent bonds can be single, double, or triple.
Ionic Compounds
Ionic compounds are characterized by the following properties:
- Hard
- High melting and boiling points
- Soluble in polar solvents
- Conduct electricity in a dissolved or molten state
- Brittle
Metallic Compounds
Metallic compounds exhibit these properties:
Read MoreSparkling Wine Production: From Grape to Glass
Protein Bankruptcy in Wine
Protein bankruptcy occurs when grape proteins and yeast in wine coagulate due to heat, cold, or the presence of tannins. This coagulation creates a haze in the bottle, affecting the wine’s clarity. Red wines are less susceptible to protein bankruptcy because tannins bind with proteins during barrel aging. White wines, however, retain proteins that need removal before bottling.
Treatment
Bentonite, a clay material with a negative charge, effectively removes positively charged
Read MoreIntroduction to Materials Science
Mixed Dendrites
If a pure metal is cooled uniformly, reaching the solidification temperature, germ nuclei arise. From these nuclei, crystals develop in the direction of crystal axes, giving rise to certain arborescent forms called dendrites.
Diffusion
Diffusion is the displacement of atoms disordered in the crystal lattice from their equilibrium position to another nearby.
Theoretical Density vs. Practical Density
Why is the actual density less than the theoretical density?
The actual density is less
Read MoreLos Angeles Abrasion Test & Polyvinyl Chloride (PVC) Properties
Determination of Wear on Aggregates Using the Los Angeles Abrasion Machine
The attrition rate of an aggregate is related to its resistance to abrasion by mechanical means and also to the resistance capacity of the concrete manufactured with it. This is particularly important in aggregates used in concrete pavement.
The Chilean Standard NCh 1369.of 78 outlines the procedure for determining the wear resistance of gravel with normal real density.
This document summarizes the most useful aspects directly
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