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Additional info for A Complete Guide to Quality in Small-Scale Wine Making
No acetaldehyde to bind the SO2. , 2006b). 8 pH proportions. In fruit, it is present as a ‘super-saturated solution’, one that depends on the integrity of the complexes that hold it in solution. In wine these complexes are modified or absent and so the salt crystallizes out over time, forming crusts on the bottom of the bottle. To avoid this problem, winemakers usually chill the wine to a temperature of 22 to 24 C and add finely ground potassium bitartrate crystals as a nucleating agent. For this reason, you cannot expect to recover all the tartrates if you freeze samples before carrying out analyses—if frozen they must be heated to redissolve the salts.
Ribe´reau-Gayon, 1964; Mazza and Miniati, 1993; Boulton, 2001). aroma (this is true also of red wines). 5, the pH of wine is maintained as near to this value as practicable and possibly adjusted up or down on completion. 7 Adjusting pH As indicated previously, it is easier to adjust pH after the completion of the wine-making process than before, all things considered, but this should be reserved for finetuning before bottling. Any major change should be done at the beginning to ensure proper integration.
9 Note: PAC 5 proanthocyanidins. , 2000). 11 Changes in the principal anthocyanin complexes during aging of wine made from Tempranillo grapes. , 2006). (Data from Alcalde- 34 A Complete Guide to Quality in Small-Scale Wine Making oak tannins, as such, on sensory aspects of wine remains controversial. The gallic acid molecule contains three hydroxyl groups capable of reacting to form ester or glycoside linkages. 12. Castalagin and vescalagin are isomers differing only in the arrangement of the hydroxyl at the terminus of the linear, aldose form of the glucose backbone (bold line).