Optimisation of the method for determination of the temperature of saturation in wines

The temperature of saturation of potassium hydrogentartrate (KHT) in wines was studied as an analytical parameter for wine tartaric stability evaluation. Two types of wines were used: “Vinho Verde” and “Port wine”. The temperature of saturation was determined by the intersection of the plots of conductivity versus temperature for a wine sample and the same wine sample with added KHT, by raising the temperature. The heating rate used was optimised in terms of accuracy and time necessary for the determination. An optimal value of 0.5 °C min⁻¹ was found for both types of wine. The saturation temperature was determined for eight untreated wines and after two different tartaric stabilisation treatments, cold stabilisation and electrodialysis. The temperature of saturation values allowed the evaluation of the tartaric stability achieved and the comparison of the two treatments.