Process of cold stabilizing wine

Details Process of cold stabilizing wine Process of cold stabilizing wine

1977-02-22

1978-09-05

Naff, David M.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426 15, 426422, C12G 100, C12H 102, C12H 110

Patent

active

041121287

ABSTRACT:
A method for cold stabilizing wine by the addition of a treating composition to cause precipitation of calcium tartrate. The treating composition is formed by mixing calcium carbonate or calcium hydroxide and tartaric acid in wine or water to form a slurry including seed microcrystals of calcium tartrate. The wine is agitated vigorously during the mixing step and during subsequent holding at room temperature.

REFERENCES:
patent: 1915273 (1933-06-01), Eoff, Jr.
patent: 3498795 (1970-03-01), Walter
Amerine, et al., The Technology of Wine Making, 2nd ed., The Ari Publishing Co., Inc. Westport, Conn., 1967, (pp. 291-293, 562-566 & 650-652).

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