title: The Influence of Applied Stabilization Method on the Crystalline Stability of Young White Wines
abstract: Crystalline precipitate which occurs due to the presence of tartaric salts is frequently encountered in young wines in form of white-dirty lamellar crystals at the bottom of tank. The aim of the study was to prevent the tartaric crystal growth in young wine blend Bianca/Sauvignon by implementing various schemes and procedures. The recommendations of optimum regime, based on experimental results, include: the use of enzyme preparations, hot suspension of oversaturated bentonite in potassium hydro
journal: Chemistry Journal of Moldova