Tartrate Stabilization

Tartrate stabilization is a process used in winemaking to prevent the formation of tartrate crystals (tiny rock-like deposits) in bottles of wine. These crystals can appear over time, especially in colder temperatures, affecting the wine's clarity and appearance. The process involves treating the wine in a way that stops tartrate crystals from forming or growing, often by adding small amounts of potassium bicarbonate or through controlled cold stabilization. This ensures the wine remains clear, stable, and visually appealing when enjoyed, without altering its taste or quality.