Shcherbyna V. Improving the technology of stabilization of white table wine materials to crystalline precipitation

The dissertation is devoted to the improvement of the technology of stabilization of wine materials to crystalline precipitation on the basis of the establishment of consistent patterns of transformations of tartrate potassium and calcium salts in the production of white table wines. The positive influence of sodium and magnesium ions on the crystalline stability of white wine materials is proved, which consists in the stabilizing action of Na+ and Mg2+ ions in the formation of calcium crystalline precipitation.It has been established that specimen containing admixtures of tartaric acid D,L-forms in its composition result in the appearance of crystalline calcium precipitation. There has been developed a method of detecting D,L-tartaric acid in wine materials and specimen for their acidification.