Wines treated with slow cold stabilization (10 days at −4°C). Assessment of protective effects (Maujean et al., 1985).
a The differences, TSat − TCS, were determined by dissolving 1 and 2 g/l of KHT to the wine. Conductivity was then recorded at decreasing temperatures until crystallization occurred; the TCS values were deduced.
FIGURE 1.16 Crystallization kinetics of potassium bitartrate analyzed by measuring the drop in conductivity of a wine according to the type