Tartaric Stabilization of Red, Rosé, and White Wines With L(+)-Calcium Tartrate Crystal Seeding

Abstract

Four red wines, one rosé wine, and one white wine were stabilized against tartaric crystallization by three procedures: cold stabilization with no crystal seeding, cold stabilization with potassium hydrogen tartrate (KHT) crystal seeding, and cold stabilization with L(+)-calcium tartrate (CaT) crystal seeding. The application and efficiency of each method were controlled through conductivity and pH and potassium and calcium levels. Results show that L(+)-CaT acts as an inductor of the KHT and CaT crystallization, while KHT seeding only induced KHT crystallization, and therefore, Ca levels in wine are not reduced. In another test, L(+)-tartaric acid (H₂T) was added, leading to some inhibition in the CaT crystallization.