Published on July 22, 2025
[SWF25] Tartaric stabilization of wines in light of the challenges posed by calcium tartrate stability
Speakers:
Yannick LE GRATIET - Director | Oenodia
Michel MOUTOUNET - Doctor | National Polytechnic Institute
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.
