Colloids, freezing protective

After fermentation, wine becomes supersaturated with potassium bitartrate. The removal of this excess is necessary to avoid sedimentation after the wine is bottled. A cold stabilization technique where the wine is chilled just above its freezing point is generally used. Protective colloids, which prevent the crystaH ization of the excess potassium bitartrate make a wine resistant to cold stabilization even during prolonged refrigeration. In those... 

In this case, it is the steric stabilization mechanism that protects the interactive particles from coagulation. In addition, the use of non-ionic t)rpes improves the stability of latex product against electrolytes, freeze-thaw cycles, water and high shear rates. As a result of them, in many emulsion pol3merization recipes (particularly in industry), mixtures of anionic and non-ionic emulsifiers have been widely used together in a s)mergistic manner to control the particle size and to impart enhanced colloidal stability [33-35]. The cationic and zwitterionic emulsifiers are used infrequently in emulsion pol3metizafion applications. 

The hydrosols are very stable, almost optically clear and may be kept for years without any change taking place in the appearance. That the appearance is deceptive, however, is shown by the fact that the protective effect on colloidal gold gradually lessens. On freezing leaf-like crystals are formed that are no longer soluble in water. 

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