Nucleation studies of potassium hydrogen tartrate in model solutions and wines
The nucleation of potassium hydrogen tartrate (KHT) in water-ethanol model solutions and in wines is investigated by the induction time technique. The results suggest that KHT nucleation in wine is inhibited by natural compounds. The value of the specific surface energy is found to be around 4 mJ m−...
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| Veröffentlicht in: | Journal of crystal growth 1996-09, Vol.166 (1-4), p.172-178 |
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| container_title | Journal of crystal growth |
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| creator | Gerbaud, V. Gabas, N. Blouin, J. Laguerie, C. |
| description | The nucleation of potassium hydrogen tartrate (KHT) in water-ethanol model solutions and in wines is investigated by the induction time technique. The results suggest that KHT nucleation in wine is inhibited by natural compounds. The value of the specific surface energy is found to be around 4 mJ m−2, when derived from a mononuclear mechanism and 6.4, 6.7 and 7.5 mJ m−2 when the polynuclear mechanism is used with volume diffusion-controlled, normal and spiral growth, respectively. Complementary experiments made with a potassium ion selective electrode show that potassium ions are partly associated in solution with organic acids, like tartaric acid. Calculation of KHT supersaturation should therefore take into account the fraction of associated potassium. Further experiments are needed to identify all the associated species and to obtain the dissociation constants of their equilibria. |
| doi_str_mv | 10.1016/0022-0248(96)00081-4 |
| format | Article |
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The results suggest that KHT nucleation in wine is inhibited by natural compounds. The value of the specific surface energy is found to be around 4 mJ m−2, when derived from a mononuclear mechanism and 6.4, 6.7 and 7.5 mJ m−2 when the polynuclear mechanism is used with volume diffusion-controlled, normal and spiral growth, respectively. Complementary experiments made with a potassium ion selective electrode show that potassium ions are partly associated in solution with organic acids, like tartaric acid. Calculation of KHT supersaturation should therefore take into account the fraction of associated potassium. Further experiments are needed to identify all the associated species and to obtain the dissociation constants of their equilibria.</description><identifier>ISSN: 0022-0248</identifier><identifier>EISSN: 1873-5002</identifier><identifier>DOI: 10.1016/0022-0248(96)00081-4</identifier><identifier>CODEN: JCRGAE</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Biological and medical sciences ; Cross-disciplinary physics: materials science; rheology ; Ethanol ; Exact sciences and technology ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. 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The results suggest that KHT nucleation in wine is inhibited by natural compounds. The value of the specific surface energy is found to be around 4 mJ m−2, when derived from a mononuclear mechanism and 6.4, 6.7 and 7.5 mJ m−2 when the polynuclear mechanism is used with volume diffusion-controlled, normal and spiral growth, respectively. Complementary experiments made with a potassium ion selective electrode show that potassium ions are partly associated in solution with organic acids, like tartaric acid. Calculation of KHT supersaturation should therefore take into account the fraction of associated potassium. Further experiments are needed to identify all the associated species and to obtain the dissociation constants of their equilibria.</description><subject>Biological and medical sciences</subject><subject>Cross-disciplinary physics: materials science; rheology</subject><subject>Ethanol</subject><subject>Exact sciences and technology</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Growth from solutions</subject><subject>Materials science</subject><subject>Methods of crystal growth; physics of crystal growth</subject><subject>Physics</subject><subject>Potassium compounds</subject><subject>Q1</subject><subject>Wines and vinegars</subject><issn>0022-0248</issn><issn>1873-5002</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNp9kE1LxDAQhoMouH78Aw85iOihmrRp2lwEEb9A9LL3kCYTjXSbNZMq--9tWfHoKQx53neYh5ATzi454_KKsbIsWCnacyUvGGMtL8QOWfC2qYp6-twliz9knxwgfkwQl5wtyMvLaHswOcSBYh5dAKTR03XMBjGMK_q-cSm-wUCzSTmZDDQMdBUd9BRjP85BpGZw9DsMgEdkz5se4fj3PSTL-7vl7WPx_PrwdHvzXNhKilw0snZKdV61JVdtBZ1spWkrZY33dd0p1jhVdlL4inUeHCsN50Jx6Y1pnLTVITnb1q5T_BwBs14FtND3ZoA4oua1qJq2URMotqBNETGB1-sUViZtNGd6dqdnMXoWo9U8TO60mGKnv_0Grel9MoMN-JetSiGZnNuvtxhMp34FSBptgMGCCwls1i6G__f8AGpygxw</recordid><startdate>19960901</startdate><enddate>19960901</enddate><creator>Gerbaud, V.</creator><creator>Gabas, N.</creator><creator>Blouin, J.</creator><creator>Laguerie, C.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19960901</creationdate><title>Nucleation studies of potassium hydrogen tartrate in model solutions and wines</title><author>Gerbaud, V. ; Gabas, N. ; Blouin, J. ; Laguerie, C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c364t-765d99bf9821983eb686a839caff55b907d92b64f30bfed02a114916faa7d6c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1996</creationdate><topic>Biological and medical sciences</topic><topic>Cross-disciplinary physics: materials science; rheology</topic><topic>Ethanol</topic><topic>Exact sciences and technology</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Growth from solutions</topic><topic>Materials science</topic><topic>Methods of crystal growth; physics of crystal growth</topic><topic>Physics</topic><topic>Potassium compounds</topic><topic>Q1</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gerbaud, V.</creatorcontrib><creatorcontrib>Gabas, N.</creatorcontrib><creatorcontrib>Blouin, J.</creatorcontrib><creatorcontrib>Laguerie, C.</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of crystal growth</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gerbaud, V.</au><au>Gabas, N.</au><au>Blouin, J.</au><au>Laguerie, C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nucleation studies of potassium hydrogen tartrate in model solutions and wines</atitle><jtitle>Journal of crystal growth</jtitle><date>1996-09-01</date><risdate>1996</risdate><volume>166</volume><issue>1-4</issue><spage>172</spage><epage>178</epage><pages>172-178</pages><issn>0022-0248</issn><eissn>1873-5002</eissn><coden>JCRGAE</coden><abstract>The nucleation of potassium hydrogen tartrate (KHT) in water-ethanol model solutions and in wines is investigated by the induction time technique. The results suggest that KHT nucleation in wine is inhibited by natural compounds. The value of the specific surface energy is found to be around 4 mJ m−2, when derived from a mononuclear mechanism and 6.4, 6.7 and 7.5 mJ m−2 when the polynuclear mechanism is used with volume diffusion-controlled, normal and spiral growth, respectively. Complementary experiments made with a potassium ion selective electrode show that potassium ions are partly associated in solution with organic acids, like tartaric acid. Calculation of KHT supersaturation should therefore take into account the fraction of associated potassium. Further experiments are needed to identify all the associated species and to obtain the dissociation constants of their equilibria.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><doi>10.1016/0022-0248(96)00081-4</doi><tpages>7</tpages></addata></record> |
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| ispartof | Journal of crystal growth, 1996-09, Vol.166 (1-4), p.172-178 |
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| source | Elsevier ScienceDirect Journals Complete - AutoHoldings |
| subjects | Biological and medical sciences Cross-disciplinary physics: materials science rheology Ethanol Exact sciences and technology Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Growth from solutions Materials science Methods of crystal growth physics of crystal growth Physics Potassium compounds Q1 Wines and vinegars |
| title | Nucleation studies of potassium hydrogen tartrate in model solutions and wines |
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