| abstract |
The subject of the invention is a laboratory method making it possible to assess the risk of tartaric precipitation in a wine. The process combines dissolution in wine of potassium hydrogen tartrate and heat treatment. At the end of the process, the presence or absence of a tartaric cloudiness is observed in a series of samples of the wine tested. The process makes it possible, before bottling a wine, to determine, under fixed conditions, whether a tartaric stabilization treatment is necessary. It also makes it possible to monitor the effectiveness of the treatment. |