NEW PHYSICAL TECHNIQUES FOR THE TREATMENT OF WINE: ELECTRODIALYSIS

NOTE: THIS IS PART FOUR IN A FIVE PART SERIES BY ESCUDIER The result of tartrate stabilization by electrodialysis is to avoid the formation of tartrate deposits in wines, which are not appreciated by consumers. Electrodialysis is a subtractive technique well known and developed in the food and nutrition sector. It consists in extracting certain ions from wines, particularly potassium and calcium ions and tartaric acid, thus contributing to the decrease of supersaturated levels of tartaric acid salts. This article discussed the principles and practicalities of electrodialysis use in winemaking. Key words: electrodialysis, tartrates, stability, ions, potassium, calcium