Publisher Summary This chapter reviews the current and potential electrodialysis (ED)
applications that appear to be of particular interest for the food and drinks sector in the short …

Supersaturation of wine with dissolved tartaric acid is an essential requirement for
crystallisation of potassium bitartrate and can be thought of as the driving force. Nucleation …

This investigation of electrodialysis is carried to assess the potassium hydrogen tartrate
(KHT) removal for wine tartaric stabilization. The tartaric stability is assessed through the …

The aim of this work was to evaluate the impact of cation exchange resin, on tartrate
stabilization, chemical composition, general phenolic composition, individual anthocyanin …

The primary cause of bottled wine sediment is tartrate crystal precipitation. To prevent this,
wines undergo a stabilization process before bottling. The most commonly used method is …

Cold stabilisation is a widely used industrial process to prevent tartrate instability in bottled
wines. In this article, current knowledge regarding performance and cost of cold stabilisation …

The temperature of saturation of potassium hydrogentartrate (KHT) in wines was studied as
an analytical parameter for wine tartaric stability evaluation. Two types of wines were …

Use of electrodialysis for the production of grape-based soft and alcoholic drinks Page 1 ISSN
1068-3755, Surface Engineering and Applied Electrochemistry, 2007, Vol. 43, No. 4, pp …

Potassium polyaspartate (KPA), a colloidal additive for tartaric stabilization, has recently
been approved for use in wine (OIV/OENO 543-2016) and has been adopted by many …

El vino debe estabilizarse respecto de las precipitaciones del bitartrato de potasio. Uno de
los métodos de estabilización más empleado es la formación del precipitado por efecto del …