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Аннотация. Нарушение стабильности винодельческой продукции, ее товарного вида в большинстве случаев вызвано образованием кристаллических осадков. Обработка холодом является наиболее эффективным и распространенным технологическим приемом для предотвращения выпадения кристаллов в готовой продукции, однако при этом энергозатратным. Целью работы является научно-практическое обоснование оптимальных режимов обработки виноматериалов холодом для сокращения производственных затрат. Для этого проведены исследования, основанные на измерении электропроводности обрабатываемого виноматериала и определении его стабильности общепринятыми методами. Среди основных факторов, от которых зависит образование и полнота осаждения кристаллов солей винной кислоты, определяющее значение имеют вещества физико-химического состава обрабатываемого виноматериала. Поэтому виноматериал предварительно должен быть подготовлен к обработке холодом. Кроме того, эффективность обработки виноматериала холодом зависит от таких технологических режимов, как температура обработки, скорость охлаждения и продолжительность охлаждения. Установлено, что охлаждение виноматериалов до температуры близкой к точке замерзания способствует сокращению периода выдержки его в изотермических условиях. Скорость охлаждения виноматериала зависит от типа применяемого оборудования и определяет время достижения стабильности против помутнений. Исследования показали зависимость эффективности процесса достижения стабильности против кристаллических помутнений от продолжительности периода обработки с использованием контактной технологии и учетом гидродинамики проводимого процесса., Destabilization in wine products, their marketable condition in most cases is caused by the formation of crystalline precipitates. Cold treatment is the most effective and widespread, but energy-consuming technological method to prevent crystal precipitation in finished products. The purpose of the work is a scientific and practical substantiation of optimal practices for cold treatment of base wines to reduce production costs. For this purpose, the studies based on electrical conductometry of the processed base wine, and determining its stability by conventional methods were carried out. Among basic factors responsible for the formation and precipitation volume of tartaric acid salt crystals, the substances of physicochemical composition in the processed base wine are of paramount importance. That is why base wines must be preliminary prepared for cold treatment. In addition, the efficiency of base wine cold treatment depends on such technological conditions as processing temperature, cooling rate and duration. It was established that cooling of base wines to a temperature close to the freezing point helps to reduce the period of its aging in isothermal conditions. Cooling rate of base wine depends on the type of equipment used, and determines the time to achieve haze stability. Our research shows the dependence in effectiveness of achieving crystalline haze stability with the duration of treatment period using contact technology and taking into account process hydrodynamics., Magarach Vinogradstvo i Vinodelie, Выпуск 2 (124) 2023, Pages 215-220

One of the most important problems of natural dyeing is lack of raw material. In the recent years, researchers are aimed to solve the deficiency of raw material. The pulp of plants which are obtained from the steam distillation, are used as a dyestuff. We assume that the dyestuff in pulp of oregano and sage after steam distillation remain stable. Wool yarns and silk fabrics have been dyed in previous works done as a master and a Proficiency in Art thesis. The results were showed that our assumption is correct. Based on these results further researches were done. The textile materials were dyed with %100 of pulp of oregano and sage. Mordant dyeing method was applied and three different mordant materials were applied with pre-mordant process. Alum [Kal(SO4)2.12H2O], ferrous (II) sulphate [FeSO4.7H2O] and potassium dichromate [K2Cr2O7] were used as a mordant and potassium bitartrate [KC4H5O6] as an auxiliary agent in alum mordanting. Rubbing (dry and wet) and washing fastness values were determined. Also the depths of shade were evaluated in terms of K/S and CIELAB colour difference values of the dyed fabric samples. According to the results obtained from the dyeing, the capability of pulp of plants is adequate and will supply the lack of the dyestuff. While the colors obtained from silk and wool fabrics are more vivid and dark, the colors of cotton fabrics are quite pale. This study will allow other pulp of plants to be evaluated in this way.

Обеспечение сохранности товарного вида готовой винопродукции достигается путем применения технологической обработки виноматериалов. Производилась оценка воздействия технологических приемов обработки виноматериалов на их склонность к кристаллической дестабилизации. В 252 образцах столовых и ликерных виноматериалов определяли значения рН, массовой концентрации винной кислоты и ее диссоциированных форм, катионов калия и кальция, температуру насыщения битартратом калия и тартратом кальция. Были изучены изменения массовых концентраций соединений, ответственных за формирование кристаллических помутнений в столовых и ликерных винах, и динамика их соотношений в ходе технологического процесса обработки. Показано, что в процессе технологической операции, включающей оклейку виноматериалов и их обработку холодом, происходит снижение значений рН, что сопровождается перераспределением форм винной кислоты, уменьшением температуры насыщения битартратом калия и кальция и является фактором стабильности. Установлены средние значения температуры насыщения стабильных к коллоидным и кристаллическим помутнениям белых столовых виноматериалов, которые составили для битартрата калия 10,3С, для тартрата кальция - 12,1С. Показано, что технологическая обработка столовых виноматериалов протекает более эффективно, чем ликерных, что обусловлено более высокими значениями снижения рН и массовой концентрации винной кислоты. Protection of the market quality of finished wine products is achieved through the use of technological processing of base wines. The effect of technological approaches of base wine processing on their tendency to crystal destabilization was assessed. We determined the values of pH, mass concentration of tartaric acid and its ionized forms, potassium and calcium cations, saturation temperature with potassium bitartrate and calcium tartrate in 252 samples of table and liqueur base wines. Changes in the mass concentration of compounds responsible for the formation of crystal haze in table and liqueur wines, and the dynamics of their balance during the technological processing were also studied. In the process of technological operation, including base wine fining and cold treatment, a decrease in pH values took place and was accompanied by redistribution of tartaric acid forms and a decrease in saturation temperature with potassium and calcium bitartrate and proved to be a factor of stability. Average values of saturation temperature of white table base wines tolerant to colloidal and crystal haze, which amounted to 10.3C for potassium bitartrate and 12.1C for calcium tartrate, were established. Technological processing proceeded more efficiently for table base wines rather than for liquors due to higher values of pH decrease and reduction of tartaric acid mass concentration.

Summary Aim: Potassium bitartrate (KHT) stability is an important measure for most wines to meet consumer expectations. Batch cold stabilization, the most common KHT stabilization practice used today, is highly energy-intensive and time consuming. The possibility of using fluidized bed crystallizers (FBCs) to perform cold stabilization in a continuous process is discussed. This review also examines alternative subtractive and additive KHT stabilization methods a winery may use to reduce energy and water usage, wine loss and treatment time. Key Themes: Why is potassium bitartrate instability a problem? What is cold stabilization and how is it inefficient? What are fluidized bed crystallizers and how can they improve upon cold stabilization? What are the alternative subtractive methods for removing excess KHT? What are some additives that can be used for stabilization? Impact and Significance: One of the most energy-intensive practices of a winery is potassium bitartrate (KHT) stabilization of wines using batch cold stabilization. The number of alternative options for KHT stabilization, both additive and subtractive, is increasing. Time of treatment, water and energy use, and changes to wine chemistry should be considerations for each approach. In the future, fluidized bed crystallizers (FBCs) could perform cold stabilization in a continuous process, while reducing time, energy, and wine loss, as well as minimizing additions to wine. This review attempts to detail some of the most common cold stabilization techniques and provides a deeper look at an emerging technology, the fluidized bed crystallizer.

Кристаллообразование тартратных солей возможно на любой стадии производства вина, а также в готовой продукции, что является следствием пересыщенности системы вина анионами винной кислоты и катионами калия. Объектом исследования являлся кристаллический осадок белых столовых вин, дестабилизированных в результате естественного выпадения битартрата калия. Исследование кристаллов проводили методом световой микроскопии без покровного стекла с помощью микроскопа Микмед-5 (АО «ЛОМО», Россия) с системой визуализации и программным обеспечением Image Scope M. Показано, что изучаемый кристаллический осадок представлял собой калиевую соль винной кислоты без примеси тартрата кальция. Проведена систематизация размеров кристаллов битартрата калия. Установлено, что кристаллы от момента спонтанного образования в вине и до формирования плотного осадка проходят ряд этапов развития, при которых наблюдается изменение их размеров, формы и визуальной характеристики. Мелкие кристаллы представляют собой прозрачные бесцветные пластинки, не имеющие выраженных ребер. По мере роста они претерпевают существенные изменения, в результате чего формируются геометрически правильные объемные кристаллы с блестящими плоскими гранями. В дальнейшем кристаллы утрачивают блеск и прозрачность, приобретают сглаженную форму с потерей осей симметрии. Полученные результаты предназначены для усовершенствования технохимического контроля в виноделии. Новые данные о размерах, морфологии и визуальной характеристики кристаллов битартрата калия могут быть использованы для оценки потенциальной нестабильности виноматериала, а также для анализа осадка дестабилизированной готовой продукции. Crystal formation of tartrate salts is possible at any stage of wine production, as well as in the finished product, which is a consequence of oversaturation of the system of wine with tartaric acid anions and potassium cations. The object of the study was a crystal sediment of white table wines destabilized in a result of natural precipitation of potassium bitartrate. Crystals were examined by the method of light microscopy without cover-glass with the usage of Micmed-5 microscope (JSC “LOMO”, Russia) with a system of visualization and Image Scope M software. The studied crystal sediment was represented by potassium salt of tartaric acid without admixture of calcium tartrate. Classification of sizes of potassium bitartrate crystals was carried out. It was established that crystals from the moment of spontaneous formation in wine to the formation of dense sediment, go through a number of stages of development, characterized by changes in their size, shape and visual features. Small crystals are the transparent colorless plates without edges. As they grow, they undergo significant changes, resulting in regular bulk crystals with shiny flat faces. Further the crystals lose their shine and transparency, get smoothed shape with the loss of center lines. The results obtained are intended to improve the techno-chemical control in winemaking. New data on sizes, morphology and visual characteristics of potassium bitartrate crystals can be used to assess the potential instability of wine materials, as well as to analyze the sediment of destabilized finished products.

V diplomskem delu sem se ukvarjala z določitvijo topnosti kalijevega hidrogentartrata (KHT) v vodi in v 12,5 % (V/V) raztopini etanola. Analizirala sem topnost čistega KHT in topnost KHT, iz belega in rdečega vinskega kamna, pri sobni temperaturi, 30 °C, 40 °C in 50 °C. Za določitev topnosti čistega KHT in KHT iz vinskega kamna belega vina sem uporabljala klasično nevtralizacijsko titracijo s fenolftaleinom, za KHT iz rdečega vinskega kamna pa potenciometrično nevtralizacijsko titracijo s kombinirano stekleno elektrodo. Titrirala sem z 0,05 in 0,07 M raztopino natrijevega hidroksida. Vse meritve sem ovrednotila in iz končnih volumnov izračunala topnost kalijevega hidrogentartrata. Rezultati so pokazali, da topnost kalijevega hidrogentartrata narašča z naraščajočo temperaturo. V prisotnosti etanola se topnost zmanjšuje, zato so vsebnost KHT in K+ ioni v vinu regulirani. Vsebnost samega kalijevega hidrogentartratav vinskem kamnu belega vina je okrog 95 %. Nečistoče, ki so v belem vinskem kamnu, ne vplivajo na topnost kalijevega hidrogentartrata. Topnost KHT iz belega vinskega kamna je zato praktično enaka topnosti čistega KHT. Ugotovila sem, da je vsebnost KHT v rdečem vinskem kamnu manjša v primerjavi z belim vinskim kamnom in znaša okrog 85 %. Topnost kalijevega hidrogentartrata iz vinskega kamna rdečega vina v vodi, zaradi večje vsebnost nečistoč, je manjša kot topnost čistega KHT in KHT iz vinskega kamna belega vina. Zaradi vsebnosti nečistoč sem realne vzorce očistila z navadno prekristalizacijo in prekristalizacijo z uporabo aktivnega oglja. Ugotovila sem, da je prekristalizacija z uporabo aktivnega oglja bolj učinkovita v primerjavi z navadno prekristalizacijo. This diploma describes the solubility of potassium bitartrate in water and 12.5 % (V/V) solution of ethanol. I analysed the solubility of clean KHT and KHT from the wine stones from the white and red wines at room temperature, 30, 40 and 50 ̊C. To determine the solubility of clean KHT and of KHT from the white wine stone I used neutralising titration with phenolphthalein. In order to determine the solubility of KHT of wine stones from the red wine I combined the reaction of neutralization with potentiometric titration with a combined glass electrode. I used 0,05 and 0,07 M NaOH solutions, evaluated every measurement and calculated the solubility from the volumes in the end points. The results showed that the solubility of potassium bitartrate increases when the increasing temperature. In ethanol the solubility decreases which is the reason why the concentration of K+ ions and KHT is regulated in wine. The quantity of KHT in a white wine stone is around 95%. The impurities of the white wine stone do not affect the solubility of KHT. The solubility of KHT in the white wine stone is practically the same as the solubility of the clean KHT. I concluded that the quantity of KHT in the red wine stone is 85 %. Due to the large amounts of impurities the solubility of KHT in the red wine stone in water is smaller. Each real sample has been cleaned with regular recrystallisation and with active carbon recrystallisation. Experiments showed that the combination with active carbon gives better results.

The aim of this study was to investigate the effects of carboxymethyl celluloses (CMC) with different structures (viscosity and degree of substitution) on the stability of tartrates as well as the growth mechanism of potassium bitartrate (KHT) crystals. Six CMC samples with different viscosity and degree of substitution were investigated by GPC, XRD and SEM to establish their molecular weight, crystal structure, particle size and molecular morphology. As oenological additives, they were studied in model solution and in Cabernet Sauvignon wine. The tartaric stability and inhibitory efficiency were evaluated by conductivity via mini-contact test and compared with metatartaric acid and mannoproteins commercial additives. The results suggest that under the same degree of substitution (DS), with an increase of viscosity, CMC molecular chains agglomerate and fold, the solubility in the wine decreases, thus the effect of stabilising tartrate deteriorates. Whilst at the same viscosity, with an increase of DS, the charge density of CMC molecules increases and the binding ability of ions increases and thus the stabilising tartrate has an obvious effect. The negative charge on the -COO- groups extended from CMC polymer tends to repulse the HT- group in solution while attracting K+ ions to produce a concentration gradient at the crystal surface. In addition, CMC complexes with K+ ions in solution, reducing the number of K+ ions able to diffuse to the adsorption layer. Generally, CMC-6 with a higher the degree of substitution and lower viscosity had best application effect on tartrate stabilisation, and from the price and application performance, CMC was found to be superior to commercial additives like metatartaric acid and mannoproteins.

Instability in bottled wines refer to tartaric salts crystallization such as potassium bitartrate (KHT). It is not desirable as consumers see the settled salts as an evidence of a poor quality control. In some cases, it causes excessive gushing in sparkling wine. We investigate the effect of two oenological carboxymethylcellulose (CMC) for KHT inhibition in a model solution of white wine by studying the impact of some properties of CMC such as the degree of polymerization, the degree of substitution, and the apparent dissociation constant determined by potentiometric titration. Polyelectrolyte adsorption is used for determining the surface and total charge and for providing information about the availability of CMC charged groups for interacting with KHT crystal faces. The inhibitory efficiency of CMC on model solution is evaluated by measuring the induction time with the help of conductimetric methods. Crystals growth with and without CMC are studied by observation with MEB and by thermal analysis using DSC. The results confirm the effectiveness of CMC as an inhibitor of KHT crystallization in a model solution. The main hypothesis of the mechanism lies in the interaction of dissociated anionic carboxymethyl groups along the cellulose backbone with positively charged layers on KHT faces like the {0 1 0} face. Key factors such as pH, CMC chain length and total charge are discusses.

The research was aimed at verifying the efficacy of potassium polyaspartate (KPA), added at bottling, for prevention of the precipitation of potassium bitartrate (KHT). The stability of KHT was determined with the mini-contact test and the cold test. The effect of KPA on the colloidal stability of white and red wines was also studied. Turbidity, color, and total anthocyanins and flavonoids (red wines only) were monitored. In the first experiment, the stabilizing effect of KPA added at bottling, with or without Arabic gum, tannins, and filtration (0.45 µm cut-off), was studied in comparison with metatartaric acid (MTA). KPA proved to have good stabilizing efficacy for prevention of KHT precipitation and maintained its effect in all trials after 1 year of bottle aging. On the contrary, all the trials with MTA became unstable after 6 months. Moreover, KPA did not modify wine turbidity and color. The filtration (0.45 µm cut-off) did not reduce its stabilizing efficacy. In the second experiment, the effect of KPA added to a white and a red wine, respectively clarified with casein and gelatin or vegetal protein and/or bentonite, was studied. KPA did not cause any increase in turbidity or appreciable changes in the color of the white wines of the different trials. A preliminary treatment with bentonite can prevent the possible formation of haze in red wines after the addition of KPA. PRACTICAL APPLICATION: KPA prevented the precipitation of KHT in unstable white and red wines. The stabilizing effect persisted after 1 year of bottle aging. The oenologist does not need to adopt special prescriptions when using KPA in combination with Arabic gum or tannins in prebottling operations. A treatment with bentonite prevented the appearance of turbidity in red wines after the addition of KPA.

Urgency of the research. One of the trends in the development of the global confectionery market, which is linked to the care of consumers health, is the development of confectionery that do not contain hydrogenated fats. Their source in confec- tionery are margarines and confectionery fats, which are made on the basis of vegetable oils, in particular, palm and coconut or low-quality animal fats, which are waste meat and fish processing enterprises. A direct relationship between the increased content of transsomers in the products and diseases of the cardiovascular system, impaired metabolic processes, in turn, provokes the development of various diseases has been established. Therefore, search for alternative raw materials to re- place the hydrogenated fats in the confectionery composition is a need.Target setting. In the process of searching for these types of raw materials, developers are faced with the problem of stabilizing the properties and quality of confectionery containing vegetable oils, namely, the binding and content of oil in dough and finished products. Most often, for this purpose, food additives of a stabilizing action based on high-molecular compounds - polysaccharides and proteins are used. The use of such additives leads to a departure from the traditional formulation of products, adding to the list of ingredients on the packaging of finished products is often in no way understandable to the consumer by E-codes and names.Actual scientific researches and issues analysis. The latest publications have been reviewed, which disclose the mechanisms of negative effects of trans-fatty acids on human health, which also indicate the need to limit the content of trans fats in food products and which suggest alternative sources of fatty materials for confectionery.Uninvestigated parts of general matters defining. Remains relevant search for ways to stabilize the structure of confectionery products, which contain vegetable oil in its composition, without the use of polysaccharides and protein stabilizers.The research objective. The aim of the study is the development of confectionery recipe without the use of hydrogenated fats.The statement of basic materials. Refined sunflower oil as an alternative to hydrogenated fats in the confectionery was used. To stabilize the dough and finished products, as well as to improve their organoleptic characteristics, potassium bitartrate was introduced into the formulation. The physico-chemical and organoleptic properties of finished products manufactured according to the developed recipe were studied.Conclusions. The proposed prescription composition of the confectionery with the use of vegetable oil in its composition allows to obtain finished products with good physico-chemical and organoleptic quality indicators., Актуальність теми дослідження. Однією з тенденцій розвитку світового ринку кондитерської промисловості, яка тісно пов’язана з турботою про здоров’я споживачів, є розробка рецептур борошняних кондитерських виробів, що не містять гідрогенізованих жирів. Їхнім джерелом у кондитерській продукції є маргарини та кондитерські жири, які виготовляють на основі рослинних олій, зокрема, пальмової та кокосової, чи низькоякісних тваринних жирів, які є відходами м’ясо- та рибопереробних підприємств. Встановлена пряма залежність між підвищеним вмістом у продуктах транс-ізомерів і захворюваннями серцево-судинної системи, порушенням метаболітичних процесів, що у свою чергу, провокує розвиток різних хвороб. Тому існує потреба пошуку альтернативної сировини для заміни гідрогенізованих жирів у складі кондитерських виробів.Постановка проблеми. У процесі пошуку таких видів сировини розробники стикаються з проблемою стабілізації властивостей і якості борошняних кондитерських виробів, що містять рослинні масла, а саме зі зв’язуванням і утриманням олії в тісті та готових виробах. Найчастіше з цією метою використовуються харчові добавки стабі- лізуючої дії на основі високомолекулярних сполук – полісахаридів і білків. Використання таких добавок зумовлює відхід від традиційної рецептури виробів, обтяжує їхній склад, поповнюючи перелік інгредієнтів на упаковці готових виробів часто незрозумілими споживачеві Е-кодами та назвами. Аналіз останніх досліджень і публікацій. Були розглянуті останні публікації, в яких розкрито механізми негативного впливу транс-жирних кислот на здоров’я людини, в яких також вказано на необхідність обмеження вмісту транс- жирів у харчових продуктах і в яких запропоновані альтернативні джерела жирової сировини для кондитерських виробів.Виділення недосліджених частин загальної проблеми. Актуальним залишається пошук способів стабілізації структури тіста та готових кондитерських виробів з оліями у своєму складі без використання полісахаридів та стабілізаторів білкової природи. Постановка завдання. Розробка рецептури кондитерського виробу без використання гідрогенізованих жирів.Виклад основного матеріалу. У ролі альтернативної гідрогенізованим жирам сировини у складі кондитерського виробу використовували соняшникову олію рафіновану. Для стабілізації тіста і готових виробів, а також для поліпшення їхніх органолептичних характеристик до рецептурного складу ввели бітартрат калію. Вивчали фізико-хімічні та органолептичні властивості готових виробів, виготовлених за розробленою рецептурою.Висновки відповідно до статті. Запропонований рецептурний склад кексу з використанням рослинної олії дає змогу отримати готові вироби з гарними фізико-хімічними та органолептичними показниками якості.

All additives used to stabilize wines against the precipitations of potassium bitartrate have some limits: metatartaric acid (MTA) is effective but very unstable, carboxymethylcellulose is stable and effective in white wines but affects color stability in red wines, mannoproteins have a variable effectiveness depending on wine composition. This work was aimed at testing the effect of new stabilizing products on tartaric precipitations, focusing on the use of Na and K polyaspartate salts (PASPs). The effectiveness of 4 different PASPs and 1 MTA added to red and white wines was compared using the mini-contact test and cold test. The dose effect and the stability of the products over time were also studied. The PASPs showed a similar stabilizing effect and a longer stability over time compared to MTA. PASPs can be considered interesting as additives for wine tartaric stabilization. Further work is in progress to better characterize their enological properties.

The present work was undertaken to study the effect of the treatment temperature on the potassium bitartrate stability and composition of young wines. The thermodynamic parameters, namely ∆G°, ∆H°, ∆S° were calculated to predict the nature of potassium hydrogen tartrate (KHT) precipitation. According to the achieved results, the exothermal nature and thermodynamical feasibility of KHT precipitation in young wines were established. Based on thermodynamics, negative ∆G°, ∆H° values and positive ∆S° value give a spontaneous KHT process at lower temperatures.

In this study, silk fabric samples were dyed by various procedures using Helichrysum arenarium extracts. Alum, ferrous sulfate, stanium chloride, calcium nitrate, and potassium bitartrate were used as mordants. Reversed-phase high-performance liquid chromatography with diode-array detection was utilised for identification of the dyes present in the dyed silk fabrics and the plant extracts. The extraction of dyes was carried out with a hydrochloric acid/methanol/water (2:1:1 v/v/v) mixture. The colour coordinates and K/S values, as well as wash, light, and rub fastness, were determined.

Carboxymethyl cellulose (CMC) is used in winemaking to prevent potassium bitartrate or potassium hydrogen tartrate deposits from forming. These deposits are particularly detrimental when occurring in bottle-fermented sparkling wine ahead of disgorging or in the finished product as they can cause gushing of the wine when bottles are opened. Despite CMC being used by several sparkling winemaking producers both on the base wine and after disgorging, its effect on the behavior of foam, a key indicator of sparkling wine quality, has not been systematically tested. In this work the effect on wine composition and foam attributes of CMC additions to an English sparkling wine at the dosage stage was assessed. Results showed that CMC did not cause major changes on wine parameters, with the exception of wine viscosity, and did not result in major modification of the foamability of a wine, especially when analyzed in real serving conditions. These results suggest that, at least for the wine analyzed in this work, CMC could be added at the dosage stage without compromising its foam quality attributes.

Although madder (Rubia tinctorum) has been used as a well-known natural textile dye source for dyeing of natural fibers such as wool, silk and cotton, 100 % polyester dyeing with madder is not common. In this study, polyester samples were dyed with madder at different dyeing temperatures, from 60 °C to 130 °C, in company with 7 chemical and 5 natural mordants. Color properties and rub, light and wash fastness performances were investigated. Different shades of orange, brown, pink and reddish green colors were obtained. Dyeing at 130 °C exhibited the highest color yield, the highest chroma and the lowest lightness values. Overall, chemical mordants exhibited higher color yields than natural mordants. High wash fatness, moderate light and rub fastness levels were observed. The potassium bitartrate and gallnut, a natural mordant, exhibited the best results. The madder dyeing of polyester should be carried out at hot temperature conditions, 130 °C, in order to obtain the highest achievable color yield and chroma with the highest light and wash fastness properties. © 2014 The Korean Fiber Society and Springer Science+Business Media Dordrecht.

The shortage of land and vulnerability to climate change expose the future production of potash from sea bittern through an evaporite route to greater risks. Potash recovery through selective extraction from bittern is an attractive alternative. Unfortunately, previous attempts in this direction have suffered from one drawback or another. The present study reports a viable scheme employing tartaric acid as a benign and recyclable K+ precipitant. The key steps in the scheme were (i) selective precipitation of potassium bitartrate in 81.2% yield with respect to magnesium tartrate used, (ii) decomposition of the bitartrate salt into potassium nitrate with regeneration of magnesium tartrate, and (iii) recovery of residual tartaric acid from K+-depleted bittern as calcium tartrate, from which tartaric acid was regenerated and reused. The process was made further viable through co-production of Epsom salt (0.30 t/t of KNO3) and ammonium sulphate (1.47 t/t of KNO3). Spent bittern, containing

The single-crystal growth of sodium potassium bitartrate by controlled diffusion in silica gel is reported. The influence of growth parameters, e.g. reactant concentrations, gel pH, gel aging on the size and nucleation density of crystals has been studied. Operative mechanisms of crystallization, results of growth kinetics and morphology of crystals are discussed. The energy dispersive X-ray analysis (EDAX), Fourier transform infra red (FTIR) spectroscopy, powder X-ray diffraction (XRD), magnetic properties and Thermal analysis (TGA/DTA) have been made to find the stoichiometric composition of the crystals and its structure.

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 frío con siembra de cristales. Este método tiene un alto costo. La estabilización por electrodiálisis es un método alternativo, que consiste en eliminar el catión potasio, por medio de una membrana selectiva y un campo eléctrico, y así se impide la precipitación del bitartrato de potasio. El objetivo de este trabajo fue determinar si los vinos estabilizados mediante el tratamiento de frío por método de contacto difieren de los vinos estabilizados por electrodiálisis en cuanto a sus características físico-químicas y organolépticas. Se realizaron dos ensayos a nivel industrial: uno con 4 vinos blancos y otro con 3 vinos tintos. Todos los vinos se estabilizaron mediante tratamiento de frío por método de contacto (FMC) y por electrodiálisis (ED). El diseño estadístico fue bloques completos al azar. Los vinos blancos estabilizados por ED presentaron menores concentraciones de Ca+2 y Mg+2 que los FMC. Los vinos estabilizados por FMC contuvieron menos K+ que los vinos estabilizados por ED. Los vinos tintos estabilizados por FMC presentaron menor contenido de SO2 libre que los tratados con ED. Un panel de degustadores no encontró diferencias entre ambos tratamientos en vinos blancos, ni en tintos. Es posible reemplazar el tratamiento de estabilización tartárica FMC por ED. Se producen mínimas modificaciones de las características físico-químicas de los vinos, pero estos cambios no son detectados por medio del análisis organoléptico. Wine has to be stabilized in respect of potassium bitartrate precipitations. One of the most used methods of stabilization is the precipitate formation as a result of cold with crystal seeding. This method implies an elevated cost. The stabilization by electrodialysis may be an alternative, which consists in removing the potassium cation, through a selective membrane and an electric field, so as to prevent the precipitation of potassium bitartrate. The purpose of this project was to determine if wines stabilized with respect to tartaric precipitations through cold stabilization by contact process are different from wines stabilized by electrodialysis, concerning their physics-chemical and organoleptic characteristics. Two industrial tests were carried out: one of them included 4 white wines and the other with 3 red wines. All wines were stabilized by cold stabilization by contact process (FMC in Spanish) and electrodialysis (ED). The tests were conducted using a randomized block statistical design. The white wines stabilized by ED have lower concentrations of Ca+2 and Mg+2 than those stabilized by FMC. The wines stabilized by FMC contain less K+ than the wines stabilized by ED. The red wines stabilized by FMC have lower concentrations of free SO2. A panel of tasters found no difference between both treatments, neither in white wines nor in red wines. Therefore, it is possible to replace the tartaric stabilization by contact process (FMC) with ED. Although minimum changes are produced in the physics-chemical characteristics of wines, these changes are not detected by means of the organoleptic analysis. Fil: Corti, Silvia Violeta. Fil: Paladino, Silvia Cristina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Cátedra de Enología I.

Grape contains a great deal of tartaric acid and minerals such as Potassium and Calcium which during ripening of grape increase in concentrations and result in potassium and calcium tartrate precipitation in grape juice. There have been different methods introduced for de-tartration but none of them have been completely successful. These methods can be categorized into two different groups of physicochemical and instrumental methods. In this study application of cold treatment, cream of tartar (Potassium bitartrate), Carboxymethyl Cellulose (CMC), and Mannoprotein were investigated. Then all these samples were stored at 5 °C to stimulate tartrate crystals precipitation and were investigated for color indices change, the amount of sediments, acidity, pH and taste. Among these methods addition of Mannoprotein and CMC were proved to have ability in stabilizing tartrate crystals in red grape juice.

Sediments of potassium bitartrate, and in a lesser extent calcium tartrate, are some of the most common causes of instability in bottled wines. The most traditional stabilization method is cold stabilization whose effectiveness depends on wine composition and it's time and energy consuming. In this review, besides the aforementioned method, ion exchange, electrodialysis and the use of authorised additives as metatartaric acid, mannoproteins or carboxymethylcellulose are discussed. Finally, a cost assessment reveals that ion exchange is the cheapest technology and mannoproteins the higher-priced additive.

Crystal formation in bottled wine occurs due to the over-saturation of wine with potassium bitartrate (KHT) salt when exposed to low temperatures. In this study, special focus was given to the efficiency of a crystallisation-inhibiting additive, carboxymethylcellulose (CMC), which is widely used in the food industry. In 2008, CMC was authorised by the International Organisation of Vine and Wine (OIV) for use in white and sparkling wines, but is not yet officially permitted in all wine-producing countries. The use of CMC could be of economical importance to the wine industry because energy costs due to cooling can be reduced. Unlike traditional cooling methods, the use of CMC theoretically prevents the loss of acidity. In this study, the short- and long-term efficiencies of CMC were investigated in South African white, rosé and red wines. Efficiency was determined primarily by measuring changes in potassium (K(+)) and tartaric acid (H(2)T) concentrations and visual crystal formation. As part of this study CMC's efficiency was compared with several other crystal inhibition treatments, and was also evaluated for its temperature stability over a year. CMC's effect on colour and total phenols was also assessed. The results reveal a high efficiency in preventing losses in K(+) and H(2)T concentrations in white wines, even with an ageing period of up to 12 months. The addition of CMC to rosé wines also delivered certain positive results, but less so for red wine. Three different commercial CMCs were also compared with mannoproteins to prevent changes in K(+) and H(2)T concentrations in three different wines. Furthermore, sensory evaluation was performed to determine certain organoleptic changes as a result of CMC treatments.

This study compared floating-cap and submerged-cap vinification techniques for making wine from the Barbera cultivar. The submerged-cap method led to less extraction of phenolics during fermentative maceration than the floating-cap method. After soft pressing (0.5 bars), both the press wine and the marcs had higher total anthocyanin concentrations with submerged cap than with floating cap (+68.6% and +79.8%, respectively). No differences were observed between two submerged-cap trials with different pumping-over cycles during fermentative maceration. Despite the lower extraction of anthocyanins and tannins, at racking off the submerged-cap wines had significantly higher concentrations of total anthocyanins and total flavonoids than the floating-cap wines. The higher losses of total anthocyanins in the floating-cap wines were likely partly due to the greater importance of the enzymatic oxidation reactions in the cap, but especially to the more important precipitations of potassium bitartrate, enhanced by the higher extraction of potassium from the skins during fermentative maceration. The submerged-cap wines were also richer in tannins. The differences between the trials became statistically significant only after the union of the free-run wine with the press wine. For total anthocyanins, tannins, and color, these differences remained significant during the first year of aging.

Stability of wines is of great importance in oenology matters. Quantitative estimation of dark red precipitates formed in Merlot and Cabernet Sauvignon wine from Bordeaux region for vintages 2012 and 2013 was performed during the oak barrel ageing process. Precipitates were obtained by placing wine at -4°C or 4°C for 2-6 days and monitored by periodic sampling during a one-year period. Spectroscopic identification of the main families of components present in the precipitate powder was performed with (13)C solid-state CPMAS NMR and 1D and 2D solution NMR of partially water re-solubilized precipitates. The study revealed that the amount of precipitate obtained is dependent on vintage, temperature and grape variety. Major components identified include potassium bitartrate, polyphenols, polysaccharides, organic acids and free amino acids. No evidence was found for the presence of proteins. The influence of main compounds found in the precipitates is discussed in relation to wine stability.

Calcium sulphate addition has traditionally been used in Sherry winemaking to reduce the necessary dose of tartaric acid. It is not easy to predict the final pH of a mixed tartaric acid and calcium sulphate addition and to determine the necessary doses to reach the final pH required by the winemaker because there are several interrelated chemical equilibra implied (tartaric acid dissociation, calcium tartrate and potassium bitartrate precipitation etc.). To predict the effect on pH, several chemical modeling approaches have been described in the literature. It is noteworthy to mention the simplified model where the acidity of wine is considered to be due to a monoprotic acid. In this work the prediction of pH at industrial scale was confirmed and its practical application was facilitated by linear regression lines prepared with pilot scale data. Additionally, sensory analysis of wines acidified with calcium sulphate and tartaric acid alone and mixed indicates that there are great differences among them in taste and that mixed acidification is the preferred by the tasters. That confirms the good comprehension of the chemical equilibria involved in this practice and supply very useful information for its final approval in OIV.

This work was aimed at optimizing a rapid and reproducible conductivity test for the evaluation of wine tartaric stability, in order to improve the practices for the prevention of tartaric precipitations during bottle aging. The test consists in measuring the drop of conductivity in wines kept under stirring for a fixed time, at low temperature, after the addition of micronized potassium bitartrate crystals (KHT). An experimental design was planned to study three factors affecting the test: temperature, duration and dose of added potassium bitartrate. A standard protocol was defined to produce a micronized potassium bitartrate starting from available commercial products, since the dimensions of the crystals can affect the final conductivity values. After the choice of the best conditions the method was validated. Two different stability thresholds were defined for white wines and for red/rose wines by comparing the results of the mini-contact test with those of the cold test.

Potassium accumulation is essential for grapevine (Vitis vinifera L.) growth and development, but excessive levels in berries at harvest may reduce wine quality particularly for red wines. In addition to decreasing the free acid levels, potassium also combines with tartaric acid to form largely insoluble potassium bitartrate. This precipitates during winemaking and storage, resulting in an increase in wine pH that is associated with negative impacts on wine colour, flavour, and microbiological stability. For these reasons, a better understanding of potassium transport and accumulation within the vine and berries is important for producing fruit with improved winemaking characteristics. Here two genes encoding KUP/KT/HAK-type potassium transporters that are expressed in grape berries are described. Their function as potassium transporters was demonstrated by complementation of an Escherichia coli mutant. The two transporters are expressed most highly in the berry skin during the first phase of berry development (pre-veraison), with similar patterns in two grapevine varieties. The timing and location of expression of these transporters are consistent with an involvement in potassium accumulation in grape berries.

Potassium (K) is essential for vine growth and yield. Grape berries are a strong sink for K, particularly during ripening. Excess K levels in grape berries may have a negative impact on wine quality, mainly because it decreases free tartaric acid resulting in an increase in the pH of grape juice, must and wine. In Australia, high K status is common in most vineyards, which reflects the high K and high pH values of most Australian grape juice. This necessitates pH adjustment during the vinification process, and tartaric acid addition is a common practice in most Australian wineries. High K concentration may also lead to excessive loss of the additional tartaric acid by precipitation as potassium bitartrate and, as a consequence, pH adjustment becomes more difficult and expensive. Ensuring naturally low K levels in the berry will help reduce costs of input and waste management at the winery. Potential vineyard management options to manipulate berry K accumulation include selective use of rootstock/scion combination, canopy management and irrigation strategies. However, the impact of these practices on determining the optimum K concentration requires careful calibration of production parameters and the desirable grape juice and wine quality in relation to tissue K concentration. This paper reviews and discusses the possible functions of K in grape berries, translocation of K into the berry, and genetic and cultural factors that may affect the accumulation of K in the berry. This will help to identify the key research and management strategies needed for controlling K concentrations in grape berries. Potassium (K) is essential for vine growth and yield. Grape berries are a strong sink for K, particularly during ripening. Excess K levels in grape berries may have a negative impact on wine quality, mainly because it decreases free tartaric acid resulting in an increase in the pH of grape juice, must and wine. In Australia, high K status is common in most vineyards, which reflects the high K and high pH values of most Australian grape juice. This necessitates pH adjustment during the vinification process, and tartaric acid addition is a common practice in most Australian wineries. High K concentration may also lead to excessive loss of the additional tartaric acid by precipitation as potassium bitartrate and, as a consequence, pH adjustment becomes more difficult and expensive. Ensuring naturally low K levels in the berry will help reduce costs of input and waste management at the winery. Potential vineyard management options to manipulate berry K accumulation include selective use of rootstock/scion combination, canopy management and irrigation strategies. However, the impact of these practices on determining the optimum K concentration requires careful calibration of production parameters and the desirable grape juice and wine quality in relation to tissue K concentration. This paper reviews and discusses the possible functions of K in grape berries, translocation of K into the berry, and genetic and cultural factors that may affect the accumulation of K in the berry. This will help to identify the key research and management strategies needed for controlling K concentrations in grape berries.

Gold and platinum nanoparticles were synthesized by the reduction of their salts with potassium bitartrate as the reductant and poly(N-vinyl-2-pyrrolidone) (PVP), polyethylene glycol (PEG) (for Pt nanoparticles) or 3,3′-thiodipropionic acid (TDPC) as the protective agent. In the presence of PVP or TDPC, the preparation of palladium and silver nanoparticles were also realized by the reduction of their salts with potassium bitartrate under alkaline conditions. The effect of the concentration of the protective agents on the particle size and morphology were investigated in detail. At a constant concentration of Au and Pt ions, the average diameter of Au or Pt nanoparticles tends to decrease with an increase in the concentration ratios of the protective agents to AuCl4− or PtCl62−. Except for PVP passivated Au nanoparticles, smaller Au and Pt particles with a sharp size distribution could be obtained at higher concentration ratios of the protective agents to the metal ions, as determined by TEM measurements. All the noble metal colloidal particles have very high stability.