Sulphitation of wine products with solution prepared of tartaric acid and potassium sulphite

Abstract

Sulphitation of wine products is a routine process widely used in the wine industry at various stages of production and regulated by normative and technological documents of wine products manufacturing. Disposing of the needs and technological possibilities of industrial enterprises, sulphitation process of wine is carried out using sulphur dioxide as sulphur source: sulphuric acid, native sulphur, liquefied sulphur dioxide and salts of sulphuric acid (meta - and sulphites) [1]. The sulphitation process of wine products using of salts of sulphites - potassium sulphite (K2S2O5, E 224) has gained a large spread not only in craft winemaking but also in large wineries. At the same time, the basic disadvantage of this process is the exogenous enrichment of wine products with potassium ions, and the reduction of mass concentration of total titratable acids, which leads to the risk of crystalline instability resulting from the precipitation of tartaric salts thus, limiting the range of use of this process at the first stages of the manufacture of the wine products [2].