Optimization of the sulfuration process of wine products with potassium metabasulife at all technological steps

Abstract

Under laboratory conditions, a process for the sulfitation of wine products has been developed by reducing he risks of crystalline instability at all stages of their production, with the use of potassium sulfite solutions. The process provides a prior preparation of a mixture of 100 g/dm3 potassium sulfite solution and tartaric acid of 300 g/dm3 solution at rapport 2:1 (by volume) with intense stirring. The prepared solution, based on potassium sulfite and tartaric acid, is used for the sulfitation into wine products, after the pre-separation of the formed precipitate, at all stages of their production.