Wine tartaric stabilization treatments: impact on wine quality

Abstract

During winemaking and aging, potassium hydrogen tartrate (KHT) and, to a lesser extent, calcium tartrate (CaT) crystals can precipitate, especially when grape must or wine is exposed to low temperatures [1]. However, these precipitations can also occur in bottled wines. Although, these precipitations are natural and harmless, there presence can negatively impact wine marketability, as consumers often associate these visible deposits with microbiological spoilage, sugar crystals, chemical additives, or even glass fragments, which may lead to purchase rejection [2–4]. To avoid this problem, several physical and chemical stabilization techniques have been developed. Current approaches include subtractive techniques, which remove potassium and calcium ions (cold stabilization, electrodialysis, and ion exchange resins), and additive methods, which involve adding protective colloids (metatartaric acid, sodium carboxymethylcellulose, mannoproteins, and potassium polyaspartate) to prevent or delay crystallization [5]. Cold stabilization remains the most widely used technique; it promotes tartrate precipitation at low-temperature, thereby eliminating the concentration of ions responsible for instability. Alternatively, oenological stabilizers with a protective colloidal effect can be used to inhibit nucleation and crystal growth. Among the stabilizers most used by the wine industry are sodium carboxymethylcellulose (CMC) and metatartaric acid. This study aimed to compare the effects of cold stabilization, CMC, and metatartaric acid on the chemical composition of white, rosé, and red wines. The results showed that cold stabilization significantly impacted the wine volatilome, especially in white and rosé wines, leading to a decrease in total alcohols and an increase in total esters. It also reduced the colour intensity of rosé and red wines by lowering the concentration of monomeric anthocyanins. In contrast, the oenological stabilizers had minimal impact on phenolic composition, chromatic characteristics, and the volatilome. The sensory impact of cold stabilization appears to be complex; while it can potentially enhance the aromatic profile of white and rosé wines by increasing ester volatile organic compounds (VOCs) and decreasing higher alcohols, it can negatively affect the color of rosé and red wines [6].

References

1. Lasanta, C.; Gomez, J. (2012). Tartrate stabilization of wines. Trends in Food Science and Technology, 28, 52–59.
2. Bott, E.W. (1988). A new tartrate stabilization technology successfully in operation. The Australian. Grapegrower and Winemaker, 296, 22–24.
3. Gerbaud, V.; Gabas, N.; Blouin, J.; Crachereau, J.C. (2010). Study of wine tartaric acid salt stabilization by addition of carboxymethylcellulose (CMC): Comparison with the “Protective colloids” effect. Journal International des Sciences de la Vigne et du Vin, 44, 231–242.
4. Martínez-Pérez, M.P.; Bautista-Ortín, A.B.; Durant, V.; Gómez-Plaza, E. (2020). Evaluating alternatives to cold stabilization in wineries: The use of carboxymethyl cellulose, potassium polyaspartate, electrodialysis and ion exchange resins. Foods, 9,1275.
5. OIV (Organisation International de la Vigne et du Vin). International Code of Oenological Practices; Edition Officielle; OIV: Paris, France, 2023.
6. Cosme, C., Oliveira. R., Filipe-Ribeiro, L., Nunes, F. M. (2024). Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid. Foods, 13, 2734.

Funding

The authors appreciate the financial support provided to CQ-VR—Chemistry Research Centre—Vila Real (UID/00616/2025).