Stabilisation of wines against tartrate pptn.

摘要

The process consists of removing the components of the wine which act as inhibitors of potassium bitartrate pption., by physical adsorption on a substrate of potassium bitartrate crystals of the satn temp. for this salt in the wine. The wine is then cooled, seeded with potassium bitartrate crystals and stirred to give max. pption. in the shortest possible time.