The cold stabilization in wine making is a fundamental part of the vinification process, as it allows the winemaker to fully preserve the chemical, physical and sensory properties of the wines from the time of bottling to the time of drinking.
Tartaric acid represents the main acid in wine. Its presence tends to form tartaric acid crystals in wine that can be clearly seen in the bottle, also known as tartrate salts.
Tartrate stability in wine is a must so that consumers aren’t faced with this inconvenience.
Tartrate stability – just like colloid, protein and colour stability in wine – is a commonly used practice in wineries. Perdomini-IOC offers a complete range of wine stabilizers for cold stabilization in wine making that can solve the issues wine producers may be facing.
The Ready Gum range, developed and produced by the Perdomini-IOC laboratories, is a type of wine making stabilizer based on gum arabic, which displays excellent properties and reliability in tartrate and colloidal stability. The range includes liquid gum arabic products suitable for microfiltration and in any point of the wine stabilization process.
The Perdomini-IOC range also includes wine making stabilizers for calcium and tartrate stability containing potassium bitartrate, metatartaric acid and calcium tartrate, as well as CMC wine stabilizers to keep a check on tartaric acid in white-wine production.
Browse all the Perdomini-IOC products for cold stabilization in wine making.
GUM ARABIC: STABILIZATION AND PROTECTION
Gum arabic for wine making from Acacia Kordofan, stabilizing and protective
GUM ARABIC: TARTRATE STABILIZATION
Gum arabic for wine making from Acacia Seyal, for tartrate stability in wine
TARTRATE AND CALCIUM STABILITY
Wine stabilizers with metatartaric acid, potassium bitartrate and calcium tartrate
CARBOXYMETHYLCELLULOSE
Stabilizers containing cellulose gum (CMC) to cold stabilize wines
Cold stabilization in wine making: gum arabic, CMC, potassium bitartrate
When wine is ready for bottling, it’s vital to carry out chemical, sensory and stability tests to be sure that the quality will be preserved over time. The purpose of the wine stabilization process is to prevent the formation of tartaric acid crystals in bottled wine.
Depending on the type of wine and the winemaking biotechnologies, the winemaker has a range of wine stabilizers available to achieve cold stabilization in wine making; these include gum arabic, metatartaric acid and carboxymethyl cellulose (wine CMC).
Gum arabic is an ally for cold wine stabilization – it acts as a protective colloidal stabilizer stopping tartrates from aggregating into crystals. It’s a 100% natural product and can also enhance colours, aromas and flavours, intensifying sweetness and reducing astringency.
Acacia gum can be added to the wine just after the final filtration or before bottling. The dosage of gum arabic to cold stabilize wines varies according to the winemaker’s sensory objectives and the instability of tartrates measured after fining and primary filtration.
Metatartaric acid is used to prevent tartrate crystals in both white and red wines.
Moreover, carboxymethyl cellulose – known as cellulose gum or wine CMC – also acts as a protective colloid, however it’s not recommended to use in wines with protein instability.
Thanks to our production processes and the winemaking techniques we employ as the result of our ongoing research programmes, Perdomini-IOC can boast a unique technical and scientific know-how when it comes to wine stabilizers for cold stabilization.
Ask for your consultation with our expert oenologists in your winery!
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