| 摘要 |
Potassium acid tartrate is removed from wine or champagne by reverse osmosis through a semipermeable membrane. The soln. is divided temporarily into permeate and concentrate, so that the potassium acid tartrate excess can be sepd. spontaneously from the conc. by natural means. When the crystals have been removed, the permeate and concn. care re-combined. This eliminates the legally disputed use of cation-exchangers for the purpose of removing the tartrate crystals. In organoleptic respect, wine thus treated is pref. to that treated by freezing or electrodialysis. The process is also less expensive. |
