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Am. J. Enol. Vitic. 50:4:391-397 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture.
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Composition of Tartrate Precipitates Deposited on Stainless Steel Tanks During the Cold Stabilization of Wines. Part I. White Wines

A. Vernhet 1, K. Dupre 1, L. Boulange-Petermann 2, V. Cheynier 3, P. Pellerin 3, and M. Moutounet 3

1 Institut Supérieur de la Vigne et du Vin, UFR d'OElignologie, IPV-ENSAM, 2 place Viala, 34 060 Montpellier cedex 2, France
2 Ugine Savoie, Centre de Recherches, Avenue Paul Girod, 73403 Ugine, France.
3 Institut Supérieur de la Vigne et du Vin, Unité de Recherches des Polymères et des Techniques Physico-Chimiques, IPV-INRA, 2 place Pierre Viala, 34 060 Montpellier cedex 2, France

vernhet{at}ensam.inra.fr

The crystallization of tartrate salts, mainly potassium hydrogen tartrate (KHT), is a major instability in wines. KHT solubility is largely dependent on the wine composition. Though the incidence of wine components is not fully understood, it is recognized that some of them may inhibit the KHT crystallization by adsorption on the crystal growth faces. The identification of the organic components which precipitate out with KHT is a potential approach to identify crystallization inhibitors. Moreover, it can improve the understanding of the KHT behavior in wine. The present study deals with the identification of organic compounds associated to KHT crystals obtained from the cold stabilization of two white wines. Tartrate esters of phenolic acids and polysaccharides accounted for 0.2% to 0.8% of the crystal dry weight. Among phenolic acids, a specific affinity of 2-S-glutathionylcaftaric toward the KHT crystal surfaces was observed and attributed to its glutathionyl moiety. Polysaccharide distribution in KHT crystals differed largely from that of the starting wines. Rhamnogalacturonan I (RG-I) and rhamnogalacturonan II (RG-II) had a peculiar behavior. RG-I adsorbed preferentially on the crystal surfaces, whereas RG-II was not detected. Arabinogalactans and mannoproteins were also associated with tartrate crystals, and may thus impede crystal growth. Yeast cells accounted for 2% of the dry matter and may act as heterogeneous nucleation germs.

Key words: potassium hydrogen tartrate, cold stabilization, phenolic acids, polysaccharides, yeasts, adsorption

Submitted on July 14, 1998
Revised on February 22, 1999






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Copyright © 1999 by the American Society for Enology and Viticulture.