Cold stability production steps, like natural cold stabilization and contact seeding, are commonly used by many wineries. However, the approval of tartrate inhibitors, substances that block the formation of potassium bitartrate crystal development, offer an alternative approach for winemakers to cold stabilize wines. The use of tartrate inhibitors eliminates the need for traditional cold stabilization steps. Nonetheless, a winemaker must consider dosage rates, if the wine is appropriate for its addition, and determine when to add the inhibitor.
The January 2020 Darn Good Winemakers webinar discusses tartrate inhibitors including CMC, mannoproteins, gums, and the recently released KPA. The webinar titled, “Tartrate Inhibition: An Alternative to Cold Stabilization Processes,” covered:
- A brief discussion on how tartrate inhibitors work in wine.
- Wines that are good candidates for tartrate inhibitors.
- Challenges associated with tartrate inhibitors in red wines.
- Key processing considerations required when using a tartrate inhibitor to cold stabilize a wine.
Video length: 30 minutes