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Am. J. Enol. Vitic. 50:4:398-403 (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 II. Red Wines

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

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

vernhet{at}ensam.inra.fr

The composition of potassium hydrogen tartrate (KHT) deposits formed on stainless steel surfaces during the cold stabilization of two red wines was determined and compared to those determined in white wines. Polysaccharides and polyphenols were associated with the tartrate crystals. They were present in higher amounts in red wines than in white wines, partly due to the presence of red wine tannins and anthocyanins. Tannins were the major wine components associated with the KHT crystals. Their mean degree of polymerization (DP) was twice the mean DP of wine tannins, which indicated a preferential association of the most hydrophobic molecules with the KHT crystals. Specificities evidenced in white wines with tartrate ester derivatives of phenolic acids and rhamnogalacturonans were confirmed in red wines. Yeast cells represented at least 20% of the tartrate deposits, as compared to 2% in white wines. Observations by scanning electron microscopy suggested that they adhered first on the stainless steel surfaces, where they may act as primary heterogeneous nucleation germs for the KHT crystals. Along with these differences in tartrate compositions, a strong evolution of crystal morphologies was noted between white and red wines.

Key words: potassium hydrogen tartrate, cold stabilization, polyphenols, 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.