Salt Effect on the Vapor/Liquid Equilibrium of Wine
- 1 January 1986
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 37 (4) , 253-258
- https://doi.org/10.5344/ajev.1986.37.4.253
Abstract
The effect of CaCl2, CoCl2, CuCl2, and NaCl on the vapor/liquid equilibrium of the main constituents of wine has been studied in a concentration range of 0 to 9.2 mol/kg CaCl2, 0 to 1.0 mol/kg CoCl2, 0 to 4.9 mol/kg CuCl2, and 0 to 4.4 mol/kg NaCl. It was observed that as the concentration of salts in wine increases, the equilibria shift toward a vapor phase richer in volatile components, increasing the separation facilities. Also, a possible catalytic effect has been found for the CuCl2 to detect an increased concentration of methyl and ethyl acetates in vapor phase, diminishing the acetaldehyde concentration.Keywords
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