Wine Stability

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Enartis News - Wine Tartrate Stability

The presence of tartrate crystals in bottled wine is commonly perceived as a fault by consumers. Crystals are mostly composed of potassium bitartrate, but precipitation of calcium tartrate is becoming more and more frequent. While the formation of potassium salts can be prevented with the use of protective colloids, calcium stabilization requires specific interventions.

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Zenith®: the Revolution in Tartrate Stabilization

Zenith is a revolutionary product range which contains potassium polyaspartate (KPA), a molecule developed by Enartis specifically for tartrate stabilization of wine. Prior methods for tartrate stabilization had limitations involving performance, quality, time and cost.

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Videos

Wine Stability

From tartaric stabilization to the stabilization of calcium tartrate, Enartis has long been investing resources to find solutions which guarantee higher quality and safety in wine production.

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Diving deeper

Improve the sensory quality and stability of wine with Enartis gum Arabic

Gum Arabic has long been used in winemaking for its potential effect on the sensory quality of wine, which is typically enhanced aromas, improved taste balance, decreased perception of dryness and astringency, and color and tartrate stabilization.

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Prevent the Precipitation of Tartrate Crystals in Wine Bottles

While the formation of potassium salts can be prevented with the use of protective colloids, calcium stabilization requires specific interventions.

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Avoid microbial contamination in winemaking

Microbial control is one of the most critical factors in elaborating quality wines. With the potential labor shortages, quality control measures like sorting fruit and utilizing bio-protective strategies will be less feasible considering the time and limitations the wine industry is facing.

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