Published on July 22, 2025

Tartaric stabilisation of wines in the light of the challenges posed by the stability of calcium tartrate

For several years now, there has been a growing risk of calcium tartrate (TCa) precipitation in wines. An increase in pH, a drop in acidity, a rise in alcohol content and an increase in calcium concentration are the main parameters affecting the composition of wines, directly linked to the phenomenon of global warming. Eco-selective tartaric stabilisation (electrodialysis) is an effective solution.
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