In the second part of this seminar, given by Michel Moutounet on February 20th 2008 as part of the SIVE-SupAGRO course in Montpellier, a critical analysis of the different technologies used in winemaking practices for tartrate stability is presented. The techniques are subdivided into 3 categories: – crystallization inducers to reduce ion concentration (ex. refrigeration) – crystallization inhibitors, that is of substances, that do not alter the ion concentration, but increase the span of the super saturation zone (ex. mannoproteins, metatartaric acid, carboxymethylcellulose…) – subtractive techniques, which eliminate one or more ion types, susceptible to crystallization, from the medium (ex. electrodialysis) Lenght 43 minutes For a better visualization of certain images in this presentation, it is advisable to download the pdf file of the accompanying slides (in French) found in the menu on the right. Click on the “play” button in the lower left of the screen to see the video preview
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