BIO Web Conf.
Volume 9, 201740th World Congress of Vine and Wine
|Number of page(s)||3|
|Published online||04 July 2017|
Development of a chemical model to predict the doses of calcium sulfate and tartaric acid to acidify musts in Sherry area
Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, 11510
Puerto Real, Spain
2 Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain
3 Bodegas González-Byass, c/Manuel Maria González, 12, 11403 Jerez, Spain
4 Grupo Estévez, S.A. Carretera Nacional IV. Km 640, 11408 Jerez, Spain
5 Certification and Control Authority, Regulation Council of the Denomination of Origin Jerez-Xérèz-Sherry, Avda. Alcalde Álvaro Domecq, 2, 11402 Jerez, Spain
a e-mail: email@example.com
Calcium sulfate is normally used as a complementary acidifier combined with tartaric acid. The doses corresponding to each one depend on the desired reduction of pH and on the composition of musts. However, considering that there are several interrelated chemical equilibria implied (tartaric acid dissociation, calcium tartrate and potassium bitartrate precipitation, etc.), it is not easy to predict the effect on pH of a mixed tartaric acid and calcium sulfate addition and to determine the necessary doses to reach the final pH required by the winemaker. In a model previously developed by the authors, the prediction of pH after an acidification was properly achieved. On the contrary, in the same model the prediction of the necessary doses of acidifiers to achieve a desired pH have higher errors due to some parameters, as pH and pK, are found as exponential functions in the equations. This work develops and verify the necessary corrections to the models so that appropriate predictions of the doses are obtained. With these corrections, prediction errors of less than 5% were obtained for all doses of acidifiers, confirming the good comprehension of the chemical equilibria involved in this practice.
© The Authors, published by EDP Sciences 2017
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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