Tartaric stabilisation of wines, how to address the challenges associated with the stability of calcium tartrate
Presented by
Description
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 for changes in the composition of wines, directly linked to the phenomenon of global warming. Eco-selective tartaric stabilisation (electrodialysis) is an effective solution.
