Efficient Alternatives to Traditional Cold Stabilization
Tartrate stabilization helps keep wines bright, clear, and free of the “wine diamonds” that consumers often perceive as a flaw. While traditional cold stabilization works, it can be time- and energy-consuming, and can affect aromatics and flavor. Today, ATPGroup offers smart, innovative stabilization solutions that eliminate the need for chilling while protecting wine quality and making cellar work easier.
Carboxymethylcellulose (CMC)
CMC is a cellulose-based solution that acts by interfering with crystal growth. While traditional stabilization induces crystal formation, CMC prevents them from developing in the first place. It provides reliable stability without chilling and helps preserve pH, aroma, and flavor. CMC is a strong choice for white and rosé wines where clarity and freshness are priorities.
Acacia Gum
Acacia gum, made from the sap of Acacia trees, coats the tiny tartrate particles so they cannot grow into visible crystals. It also helps protect color, making it especially useful for wines that need both tartrate and color stability.
Coldstab Color
LGA-20
LGA-30
Modern stabilization programs often combine CMC and Acacia gum solutions to deliver comprehensive protection. ATPGroup’s Coldstab Cel, Coldstab Color, LGA-20, and LGA-30 can be used individually or together to deliver complete wine stability without compromising quality or filterability.
Bench trials are recommended.
We’ve put together a practical guide to help you choose the right solution for your wine:
