Tartaric stabilization is due to the phenomena of precipitation caused by potassium and tartaric acid present in the wine. This precipitation is a process that can take place in the cellar after fermentation of the must or directly in the bottle, after bottling the wine.
The wine stabilization techniques aim to preserve the treated product over time, so that the organoleptic identity of the wine is preserved. In the oenological sector one of the most important chemical-physical stabilizations corresponds to the tartaric stabilization of wines, which prevents the precipitation of tartaric salts keeping the product at the desired clarity.
SmartCheckMini®
Lo strumento di analisi SmartCheckMini® by Ju.Cla. S. is an innovative system for the control of the tartaric stability of wines with the conductometric method.
The system is fast, easy to use and provides repeatable stability measurement
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