Tartrate stabilization of wines

Sediments of potassium bitartrate, and in a lesser extent calcium tartrate, are some of the most common causes of instability in bottled wines. The most traditional stabilization method is cold stabilization whose effectiveness depends on wine composition and it's time and energy consuming. In this review, besides the aforementioned method, ion exchange, electrodialysis and the use of authorised additives as metatartaric acid, mannoproteins or carboxymethylcellulose are discussed. Finally, a cost assessment reveals that ion exchange is the cheapest technology and mannoproteins the higher-priced additive.

► Electrodialysis can be adapted to each wine and it's automatic but too expensive. ► Metatartaric acid can be used only for short term conservation. ► Carboxymethylcellulose has low cost but can only be used in white wine. ► Ion exchange is effective in all wines, has low cost but it's not easy to automate.