Literature review of calcium tartrate stability of wines

Abstract

Formation of tartrate salts is one of the most common causes of instability in bottled wines. There are two major tartrate salts that may precipitate from wine: potassium bitartrate (KHT) and calcium tartrate (CaT). Compared to potassium bitartrate, calcium tartrate is a less common cause of tartrate crystal deposits in bottled wine due to its lower concentration. However, it is more difficult to control because the solubility of calcium tartrate is significantly lower than that of potassium bitartrate, and the precipitation of calcium tartrate is not simply activated by chilling. Therefore, a cold stabilised wine refers primarily to potassium bitartrate, but it may be still unstable with regard to calcium tartrate precipitation. In this literature review, the cause of calcium tartrate precipitation will be discussed, as well as, the possible tests and treatments to establish calcium tartrate stability.