Stabilizers

Tartrate stabilization is a complex process used to avoid the formation of tartrate crystals (“wine diamonds”) in wine. The most common method employed today is cooling the wine to intentionally form crystals that are then filtered out. Even though this method is widely accepted, it can be unpredictable, and extended hold times at low temperature may negatively impact the aromatics and flavor of the wine.

ATPGroup offers winemakers two innovative options to traditional cold stabilization: Coldstab Cel and Coldstab Color. Neither product requires the winemaker to chill the wine to stabilization temperatures and both offer other significant advantages as well, including no shift in pH, no increased potential for oxidation, and no negative impact on flavor or aroma.

For winemakers who choose to cold stabilize, we offer a range of stabilizers made from potassium caseinate, gum Acacia, and bentonite.