Abstract:
The paper presents data concerning the effect of acidity correction on the
solubility of potassium bitartrate and calcium neutral tartrate, as a result of acid addition
(tartaric, malic, citric and succinic) in wines lacking acidity, for improving their organoleptic
qualities. The solubility of these compounds was assessed by means of concentration (PC , PCT)
and solubility (KST , KS ) products at −4 ºC, by the excess of KHT and CaT at −4 ºC and
saturation theoretical temperatures of KHT and CaT. As a result of acidity correction, we
have noticed its increase (at the same proportion for all the acids) and a diminution in pH
according to added acid: tartaric, lactic, malic, citric and succinic. By adding tartaric acid,
wine instability was created, because of potassium bitartrate, by increasing the values of
concentration and solubility products, of KHT excess and theoretical saturation temperatures.
In case of calcium tartrate, the same acid favoured wine stability, by diminishing the values of
the constants. Adding the other acids in wine was good for the solubility of tartaric
compounds, because, in all the cases, the values of constants characterizing solubility were
diminished.
