WINETECH Technical Yearbook 2021

PRACTICAL IN THE CELLAR | MARCH 2021

New tartrate stabilisation methods for wines

CHARL THERON: Private consultant KEYWORDS: Tartrate stabilisation technology.

equipment to improve the traditional tartrate stabilisation by cooling. It is a mobile compact design with different capacities of 2 000 to 20 000 litres wine per hour for seven days full-time weekly. Only three to five hours are required weekly to clean it. Minimal supervision is required and it is not necessary to clean it between the processing of the same type of wine. A glycol source of -8°C is required and the wine is cooled over two stages to the stabilisation temperature, before it is kept in a reaction chamber for 90 to 120 minutes. The stabilisation is monitored with a conductivity probe. The calibration of the probe is pre-determined for each wine. As soon as initial stabilisation is obtained, the cooled wine flows via the supply tank to pre-cool the untreated wine. Eighty percent energy recovery can be obtained in this way. The removal of the precipitated bitartrate crystal from

CONSUMERS’ PREFERENCE FOR WINE is determined by different factors. One of them is its physical appearance. The wine colour and degree of clarity, also known as its condition, need attention. Most consumers prefer a clear wine without any turbidity, sediment or crystals. Tartrate crystals, also known as wine diamonds, which look like glass particles, are harmless but unacceptable for most consumers. The tartrate stabilisation of wines can prevent this occurrence. Cellars have used different stabilisation methods over recent years to remove excess tartrates from wines. The formation of excess tartrate crystals can also be prevented by addition of certain additives. Three companies have however recently developed new technology to ensure the tartrate stability of wines. Padovan redesigned their so-called K-Stop

The traditional cold stabilisation of tartrates is gradually being replaced.

WINETECH TECHNICAL YEARBOOK 2021 | 152