Tartrate stabilization
/ˈtɑːr.treɪt ˌsteɪ.bəlɪˈzeɪ.ʃən/
Winemaking, Wine-chemistry, Quality-control, Storage, Defects•Last updated April 1, 2025
Tartrate stabilization is a winemaking process that prevents the formation of potassium bitartrate crystals, or 'wine diamonds,' in bottled wine. This process ensures the wine remains clear and stable over time by removing or inhibiting these crystals.
Examples
- Using ion exchange to remove potassium and tartrate ions from the wine.
- Chilling the wine to near freezing temperatures to precipitate tartrate crystals before bottling.
- Adding metatartaric acid to inhibit the formation of tartrate crystals.
Etymology
The term 'tartrate' derives from 'tartaric acid,' which comes from the Latin 'tartarus,' meaning 'tartar,' a substance found on the inside of wine barrels. 'Stabilization' comes from the Latin 'stabilis,' meaning 'firm' or 'stable,' and refers to the process of making something stable.
Usage Notes
Tartrate stabilization is essential for wines intended for long-term storage or those that may be chilled before consumption, ensuring they remain clear and free of sediment.