Tartaric stabilisation of wines in the light of the challenges posed by the stability of calcium tartrate
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Description
For several years, there has been an increasing risk of calcium tartrate (TCa) precipitation in wines. Increasing pH, decreasing acidity, increasing alcohol content and increasing calcium concentration are the main parameters of change in wine composition, which are directly linked to the global warming phenomenon. Eco-selective tartaric stabilisation (electrodialysis) is an effective solution.
