Crystallographycal and morphological characterization of tartrate grape juice using scanning electron microscopy and X ray microanalysis

GUTIÉRREZ AYESTA, CECILIA; SORRIVAS, VIVIANA; BUGLIONE, MARÍA BELÉN

Bahía Blanca

Otro; IV Reunión de la Asociación Argentina de Cristalografía; 2008

Grape juice production is different from other juices since it is the only fruit juice that cannot be concentrated immediately after pressing. Low temperatures are used in order to remove tartrate in laboratory scale. Juice samples were observed using a SEM with EDAX and the results allowed us to asseverate the presence of potassium tartrate.