Tartaric stability with Mextar™ 2.0


Book Tartaric stability with Mextar™ 2.0 (+software)

Book + software to quickly calculate the tartaric stability and chemical-physical balance of wines with maximum ease of use.
Book and software by dall’Institut National Polytechnique of Tolosa

SKU: 978-88-88792-08-8-1 Category:
Tartaric stability with Mextar™ 2.0

Contents of Tartaric stability with Mextar™ 2.0:

  • Tartaric stability with MEXTAR® 2.0.en handbook
  • CD-Rom with application software
  • Security USB Key
Recurring questions
Read the preface
  • Is a wine at risk for tartaric precipitations (potassium bitartrate and/or calcium tartrate)?
  • What will be the impact on total acidity and pH after tartrate stabilization? And after malolactic fermentation?
  • How much acid should be added to achieve a targeted pH or total acidity?
  • What will be the change in buffer capacity?
Preface Prof. Rocco di Stefano. Department of Enology, University of Palermo (Italy)

As studied by Usseglio-Tomasset, the precipitation of tartaric salts (KHT and CaT) in bottled wine always represents a problem for the enological industry.

To resolve this matter, the proposed technical methods consist of removing a portion of the salts in the wine until the desired concentration is obtained; even if inside the oversaturation range, it ensures, toghether with the presence of colloidal substances, the stability of the wine during its shelf life.

Considering the variability induced from the evolution of the structure and the content of protective colloids, the methods of obtaining and verifying the tartaric stability do not always work out as expected.

A software, like Mextar® 2.0 en, that takes into account the composition of the wine as well as the equilibrium of tartaric salts in solution and the experience and the requirements of the winemaker; that, throuygh simulations, can verify which are the more suitable conditions for the stability; all of the above represent progress and a real possibility of solving the problem.

The possibility to preview the PH of the wine after FML and the operations of acidification and deacidification represent additional features of this software.

Mextar® 2.0.en

Mextar® 2.0.en is a Decision Support System (DSS) that provides the basis for important winemaking choices. As it utilizes actual measured wine parameters, it is not merely a computer science application. Thus you will feel confident in making correct decisions for various treatment operations in the winery.

Mextar® 2.0.en uses typical analytical data: density, alcohol content, pH, total acidity, tartaric acid, K+, Ca++ (relative to calcium tartrate precipitation) to give practical indications in innovative ways for tartaric stability, control of chemical-physical state of wines and of buffer capacity. Moreover, acidification/deacidification operations can be simulated as well as chemical changes resulting from malolactic fermentation.

Mextar® 2.0.en is a professional software, conceived by enologists, for specific winemaking applications. Potential users are winemakers, assistant winemakers, enologists, enological consultants and laboratories, wine cellar technicians, bottling facilities…

Nadine Gabas and Vincent Gerbaud

Vincent Gerbaud is developing research activities in the field of process engineering, with a focus on small-scale phenomena (molecular simulation, thermodynamics, inverse formulation of solvents, interactions between subsystems) and their large-scale implications on process operation. Among other examples, during his thesis he studied acid-base equilibria to assess the risks of tartaric crystallisation in wines, which led to the development of the Mextar™ software. He then studied the influence of the thermodynamic properties of solvents and mixtures on the feasibility of separations by azeotropic and extractive distillation processes and developed several software packages for the simulation and formulation of solvents to facilitate these separations. Through the concepts of non-equilibrium thermodynamics and Edgar Morin’s complex thinking, Vincent Gerbaud is also interested in interdisciplinary and holistic approaches to the study of evolutions and transitions of socio-ecological systems. In particular, he is involved in the Eco-engineering Specialised Master’s programme at the University of Toulouse INP.

Tartaric stability with MEXTAR™ 2.0
Tartaric stability with Mextar™ 2.0